Vegetarian Stuffed Peppers

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a saucepan, bring 3 cups of water to a boil. Stir in brown rice. Reduce heat to low, cover, and simmer for 40 minutes, or until the rice is tender and the water is absorbed. (45 minutes)

Recipe View While the rice is cooking, prepare the bell peppers. Core and seed the peppers, leaving the bottoms intact to create a vessel. Place the peppers in a microwave-safe dish with about 1/2 inch of water at the bottom. Microwave on high for 6 minutes to soften them slightly. (10 minutes)

Recipe View In a small frying pan over medium heat, combine soy sauce, cooking sherry, and vegetarian Worcestershire sauce. Bring to a gentle simmer. Add the pressed and crumbled tofu and simmer until the liquid is absorbed, allowing the tofu to soak up the flavors. (10 minutes)

Recipe View Once the rice has cooled slightly, combine it in a large bowl with the tofu mixture, dried cranberries, chopped pecans, Parmesan cheese (or soy cheese), salt, and pepper. Mix well to ensure all ingredients are evenly distributed. (5 minutes)

Recipe View Pack the rice and tofu mixture firmly into each of the prepared bell peppers, mounding slightly on top. Return the stuffed peppers to the microwave-safe dish. (10 minutes)

Recipe View Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and lightly browned on top. (30 minutes)

Recipe View While the peppers are baking, prepare the tomato sauce. In a small saucepan over low heat, combine tomato sauce and brown sugar. Heat gently until the sauce is hot throughout and the brown sugar is dissolved, stirring occasionally. (15 minutes)

Recipe View Once the peppers are done, remove them from the oven and let them cool slightly. Spoon the warmed tomato sauce over each serving.