Bell pepper cups are stuffed
with a tasty cheddar cheese, tofu and rice mixture. This makes
a delicious and nutritious meatless entree.
Cheddar-Rice
Pepper Cups
- 3 large green peppers
Salt
8 ounces firm tofu, drained and finely chopped
1/4 cup sliced green onions
1/4 cup chopped celery
1/4 cup chopped radishes
1 clove garlic, minced
1 tablespoon butter or margarine
2 cups cooked rice*
1 1/2 cups (6 ounces) grated cheddar cheese - divided use
1/4 teaspoon ground black pepper
- Cut peppers in half lengthwise;
discard seeds and membranes. Cook in boiling salted water for
5 minutes; drain. Arrange cut side up in 12x8x2-inch baking dish;
sprinkle with salt.
- Cook tofu, vegetables
and garlic in butter in large skillet until vegetables are tender
crisp. Toss with rice, 1 cup cheese, 1 teaspoon salt and pepper.
- Fill each pepper half
with 2/3 cup mixture.
- Bake, covered, at 350°F
(175°C) 25 minutes.
- Sprinkle remaining 1/2
cup cheese over cups.
- Bake 5 minutes, or until
cheese is melted.
Makes 6 servings.
*According to the USA Rice
Federation, 1 cup uncooked long grain rice cooked in 2 cups liquid
for 18 to 20 minutes will yield approximately 3 to 4 cups cooked
rice.
Recipe provided courtesy
of USA Rice Federation.
