Ingredients:
1/2 cup brown rice
2 large green bell pepers
1 tablespoon soy sauce
1 Tablespoon cooking sherry
1/3 teaspoon vegetarian Worcestershire sauce
1/2 cup exta frim tofu
1/4 cup sweetened dried cranberries
1 tablespoon chopped pecans
1/4 cup grated Parmesan cheese (optional)
salt and pepper to taste
1 cup tomato sauce
1 tablespoon brown sugar
Instructions:
Preheat oven to 350 degrees F. in a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
meanwhile, core and seed greeen peppers, leaving bottoms intact.
In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simemr. Add tofu and simmer until the liquid is absorbed. Comine rice (after it has cooled, tofu cranberries, nuts, cheese, salt and pepper; mix and pack firmly into the peppers. Place peppers in baking dish and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
In a small saucepan over low heat, combine tomato sauce and brown sugar: heat until hot throughtout. Spoon sauce over each serving.