Rating: 3.71 stars
40 Ratings
  • 5 star values: 13
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 2

This is a recipe that comes from my mother-in-law from Germany. The only difference is that I used tofu in place of the ground beef. It tastes just as delicious as hers.

Recipe Summary test

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
5
Yield:
4 to 6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat oil in a medium skillet over medium heat. Saute onions and 2 cloves of garlic until onions are translucent. Add rice and saute 2 minutes. Stir in vegetable broth, cover and cook until rice is done, about 15 minutes.

  • Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, Worcestershire, soy sauce, paprika, and cooked rice.

  • Slice the tops off of the peppers; save tops. Core peppers and stuff with tofu mixture. Replace tops on peppers.

  • In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic. Place peppers in dish and cover.

  • Bake in preheated oven for 1 hour.

Nutrition Facts

521 calories; protein 25.6g; carbohydrates 38.9g; fat 32.2g; cholesterol 74.4mg; sodium 511.5mg. Full Nutrition
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