Meatless Monday - Stuffed Peppers

I've decided to try this new "feature" on my blog - "Meatless Monday"!  My husband and I are what you might call vegetarians MOST of the time.  We occasionally eat fish and seafood, and will VERY occasionally eat other types of meat depending on the circumstance, but for the most part we eat meatless.  I frequently get asked for ideas for meatless meals when people are having company that is vegetarian, or if they want to try something new and healthy.  Granted, not ALL vegetarian meals are healthy, but in this feature, I will try to have mostly healthy meals.

Cranberry-Pecan Stuffed Peppers
This is one of my all time favourite meals, and I often serve it when we have company.  For those of you who "don't like tofu", this is a good recipe to show you that tofu does not have to be flavourless and mushy!  Since cranberries and pecans can be expensive, I sometimes substitute raisins and walnuts, and it's still delicious.

Ingredients:
1 1/2 cups brown rice

• 6 large bell peppers (green, red, yellow...whatever colour you like!)

• 3 tablespoons soy sauce

• 3 tablespoons red wine vinegar (or red wine, or cooking sherry)

• 1 1/2 cups extra firm tofu (cut into 1 cm cubes - or smaller if you "don't like tofu")

• 1/2 cup sweetened dried cranberries

• 1/4 cup chopped pecans

• 1/2 cup grated Parmesan cheese

• salt and pepper to taste

• 2 cups tomato sauce

• 1 tablespoon brown sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes. (Alternatively, you could cook the rice in a rice cooker)
2. Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a steamer and steam for about 6 minutes.  (Alternatively, you could steam them in the microwave)
3. In a small frying pan bring soy sauce and red wine vinegar to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice, tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Put peppers into a baking dish, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
4. Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.

If you have leftover filling, it is delicious on its own for lunch the next day!!!