Main Course: Rice and Vegetable Stuffed Peppers

Generous quantities of fresh herbs are crucial to the appeal of this dish.

    5 medium red bell peppers
    1 Tbs. cooking oil
    1/2 c. onion, finely chopped
    8 oz. mushrooms, coarsely chopped
    1 c. tender greens (such as spinach, chard, baby kale), coarsely chopped
    1/2 block (about 7 oz.) extra firm tofu, crumbled
    2 Tbs. mixed fresh herbs (such as oregano, basil, rosemary, marjoram), minced
    2 c. cooked brown rice
    salt, pepper

1. Preheat oven to 375 degrees F.

2. Wash peppers, cut off tops, and remove seeds and ribs.  Remove stems and finely chop tops.

3. Heat oil in a skillet and add onion and chopped pepper tops.  Saute until onions are translucent, then add mushrooms.  Continue to cook until mushrooms have turned brown, onion is golden and peppers have softened.  Add greens and stir until they have collapsed.

4. Remove skillet from heat and mix tofu, rice and herbs into the vegetables.  Add salt and pepper to taste.

5. Oil a deep casserole dish that can snugly accommodate the peppers.  Set the peppers into the dish, and stuff with the rice mixture.

6. Bake, covered, until a fork easily pierces the peppers, about 45 minutes.