Date:    Wed, 31 Aug 94 08:51:15 +0900
 From:    Terri Gimbert <ARTLG@wombat.newcastle.edu.au>
 
 Peppers Stuffed with Tofu and Rice
 
 1 onion, chopped fine
 1 rib of celery, chopped fine
 1/2 cup of mushrooms, chopped fine (optional) 
 1 cup brown rice, cooked
 1 cup mixed vegetables, canned, frozen, or chopped fresh then boiled or 
 nuked
 1 cup tofu
 freshly ground black pepper
 4-6 green bell peppers (capsicum)
 2 cans of Campbells tomato soup
 
 All measurements are approximate! If making your own mixed veg I suggest 
 carrot, potato, corn, and peas. Cut the carrot and potato small, to about 
 the size of the peas and corn. Microwave until tender. 
 
 Saute onion, celery and mushrooms in lots of vegetable stock until soft. 
 Mix equal amounts of cooked rice, mixed veg. and tofu in bowl. Add cooked 
 onion mixture and freshly ground black pepper to bowl.
 
 Slice the top off of the peppers and reserve. Remove the seed from the 
 peppers then add peppers to boiling water. Boil very briefly, about 2 - 4 
 minutes. Remove from pot and rinse with cold water. Arrange peppers in 
 baking dish. Fill each with tofu mixture. (Extra stuffing can be frozen). 
 Pour tomato soup over the peppers. Replace cap over each pepper (or 
 sprinkle with low fat cheese). Put lid on baking dish and bake at 180 
 degrees Celsius or 350 degrees Fahrenheit for about 45 minutes.