Ingredients
1 onion, chopped fine
1 rib of celery, chopped fine
1/2 cup mushrooms, chopped fine
1 (optional)
1 cup brown rice, cooked
1 cup mixed vegetables, canned,
1 frozen, or chopped fresh
1 then boiled or
1 nuked
1 cup tofu
1 freshly ground black pepper
4 6 green bell peppers
1 (capsicum)
2 can campbells tomato soup
Directions
All measurements are approximate! If making your own mixed veg I
suggest carrot, potato, corn, and peas. Cut the carrot and potato
small, to about the size of the peas and corn. Microwave until tender.
Saute onion, celery and mushrooms in lots of vegetable stock until
soft. Mix equal amounts of cooked rice, mixed veg. and tofu in bowl.
Add cooked onion mixture and freshly ground black pepper to bowl.
Slice the top off of the peppers and reserve. Remove the seed from the
peppers then add peppers to boiling water. Boil very briefly, about 2
~ 4 minutes. Remove from pot and rinse with cold water. Arrange
peppers in baking dish. Fill each with tofu mixture. (Extra stuffing
can be frozen). Pour tomato soup over the peppers. Replace cap over
each pepper (or sprinkle with low fat cheese). Put lid on baking dish
and bake at 180 degrees Celsius or 350 degrees Fahrenheit for about
45 minutes.
From: Terri Gimbert
[Volume 10 Issue 21] Aug. 31, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Servings: 1 servings
Peppers Stuffed With Tofu & Rice Recipe brought to you by Recipe Ideas
Categories: Rice; Tofu; Vegetable
The History of Recipes
Recipes as a concept can be observed way back into ancient history, at least as far as ancient Egypt, and maybe further still. Interesting though that maybe, these, old records were just primitive hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to food historians are a few ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled some scripts describing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvres, main meal and dessert, a very modern way of dining. He also recounts how the Romans made use of a wide range of spices, including a few that will be familiar to modern cooks such as basil, fennel and asafoetida. In the 15th century, knights returning from the crusades brought us many spices and herbs from the holy lands, including coriander, parsley, basil and rosemary. The introduction of these new herbs and spices caused an explosion in recipe manuscripts, the majority of which are kept safe in private collections. Over the following few centuries, the rich families of Europe competed with each other to serve the most exotic meals, and consequentially the best cooks and their collection of recipes could command a high salary. Even so, it wasn`t until the 19th century that haute cuisine and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, recipe books were in high demand, mostly due to better eduction, people having more spare time and having more money to spend. |
We hope you enjoy this Peppers Stuffed With Tofu & Rice recipe.
