Stuffed Peppers Flores
Yield: 4 servings
4 red bell peppers
1 1/2 c vegetable stock
2 ts rosemary, minced
1 1/2 ts marjoram, minced
1/4 ts salt
1 c bulgur (cracked wheat)
4 oz firm tofu, drained and diced
1/2 tomato, diced
Preheat oven to 350 F.
In 8-Qt saucepot over high heat, bring 4 qts water to boiling. Cut
off top of each pepper, reserve. Remove seeds and white membranes.
Place peppers and tops in boiling water. Cover and heat 2 minutes.
Immediately remove peppers and tops, drain, cut side down on paper
towels. Pat insides dry.
In 3-qt saucepan over medium heat, heat White Vegetable Stock and
seasonings to boiling. Stir in bulgur, reduce heat to low, cover
and simmer 10 minutes, remove from heat. Stir in tofu and tomato.
Fill peppers with bulgur mixture, replace tops. In 10"x8" baking
dish, arrange stuffed peppers, cover. Bake until peppers are
tender, about 20 to 25 min.