4 medium pepper, bell, red
1 1/2 cup vegetable stock, white
2 teaspoon rosemary; minced
1 1/2 teaspoon marjoram; minced
1/4 teaspoon salt
1 cup bulgur (cracked wheat)
4 oz firm tofu; drained and diced
1/2 medium tomato; diced
Cooking Directions:
Preheat oven to 350 F. In 8-Qt saucepot over high heat, bring 4 qts waer 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. Each Serving: About 160 calories, 2 g fat, 0 mg cholesterol, 145 mg sodium
posted by DonW1948@aol.com Submitted By DONW1948@AOL.COM On MON, 12 JUN 1995 141609 GMT entrees,low-fat
