->Stuffed Peppers 07 <-

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.

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.

10"x

8" baking

dish, arrange stuffed peppers, cover. Bake until peppers are

20 to 25 min.