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Nutrition
Facts:
(per serving) |
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Calories: 400
Fat: 6g
Cholesterol: 10mg
Sodium: 1700mg
Carbohydrate: 66g
Fiber: 9g
Protein: 22g
Soy Protein: 6g
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This recipe is: |
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Low
Cholesterol
Vegetarian |
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Recipes - Main
Dish
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Stuffed
Peppers
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| by
Holly Rudin-Braschi |
| Serves: 4 |
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| Whenever
my family craves a ray of Mediterranean Sunshine
to brighten a dreary winter day, I pop my
Mediterranean Stuffed Peppers into the pressure
cooker. Ready in just four minutes, I have
to restrain everyone from sampling the mouth-watering
stuffing directly out of the pot...Mori-Nu®
tofu, couscous, Calamata olives, feta cheese,
mixed with fresh herbs and spices. I make
everyone wait until I plate each of these
colorful stuffed peppers on a pool of pasta
sauce with flourishes of fresh mint and crumbled
feta cheese.
PREP & COOKING TIME:
Pressure Cooker: 25 minutes
Oven Method: 45 minutes
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| Measures
Translation Table |
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| Ingredients: |
1 (12.3oz)
package Mori-Nu®
Silken Tofu Lite Extra Firm
4 medium bell peppers (6-8oz each) (red, green,
orange, and/or yellow)
1 (15 oz) can tomato sauce
1 T. chopped fresh oregano, or 1 1/2 tsp.
dried
1 tsp. chopped fresh mint, or 1/2 tsp. dried
1 T. chopped fresh chives or green onion
1/4 tsp. ground cinnamon
1 T. fresh lemon juice
1 cup dry instant couscous
1/3 cup thinly sliced pitted Calamata olives
4 oz. crumbled lite feta cheese
1 (24oz) jar pasta sauce |
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| Instructions: |
- Make the Filling: Using a paring knife,
carefully cut a circle around the stem
of the bell peppers then pull out the
stem. Create a hole at the top of the
pepper just large enough to accommodate
a large soupspoon. Remove the seeds and
membranes and reserve the tops of the
bell peppers. Chop tofu into small, bite-sized
pieces. In a large bowl, mix the tofu
with all remaining ingredients except
pepper bottoms and pasta sauce. Set aside.
- Cooking Option 1 - Pressure Cooker
Method: Divide the filling evenly amoung
the four peppers, stuffing them carefully
with a soupspoon. Put one cup water in
the bottom of the pressure cooker and
put the trivet in place. Stand the peppers
on the trivet. Cover the pressure cooker
and bring to full pressure (15 pounds).
Reduce the heat to stabilize pressure
and cook for 4 minutes. Release the pressure
and serve immediately.
- Cooking Option 2 - Oven Method:
Preheat your oven to 350°F. Fill a
5-quart pot with water and bring to a
boil. Immerse peppers in the boiling water
for 5-10 minutes, cooking until peppers
are still brightly colored, yet tender.
Remove peppers immediately from water.
Drain upside-down on paper towel and let
cool to touch. Divide filling evenly among
the four peppers, stuffing them carefully
with a soupspoon. Stand the filled peppers
in a 5-qt. casserole with a lid. Bake
covered in preheated oven for 10 minutes
then uncovered for 5 minutes. Serve immediately.
- To Serve: While the peppers are cooking,
warm pasta sauce in a 2-qt. pan over medium
heat. When peppers are ready to serve,
spoon 1/2 cup of the pasta sauce on the
bottom of 4 dinner plates or shallow pasta
bowls. Place one cooked pepper in the
middle of each plate and top with the
reserved pepper stem. Garnish with a sprig
of fresh mint and some crumbled feta then
serve immediately.
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