Most of the ingredients -- mushrooms, tofu, peas, onion, carrots, pieces of green
pepper,
oil, rice.
I mixed all of the ingredients and added about a half cup of marinara sauce. The
peppers were hollowed and placed in a bowl of water in the microwave (2 minutes
each) to cut down on oven time.
I stuffed the peppers with the mixture and baked them for 30 minutes at 350 degrees.
The two peppers on the right are not as red because I forgot to add the marinara
sauce (when it was evident from the first four that this was working, I used the
remaining ingredients to make two more pepppers).
A half pepper, out of the oven with marinara sauce on top -- I'll try it on mom.
She likes it.
Vegetarian Stuffed Peppers
Both Gail and I are pretty bummed out at the awful ways they raise animals for food. She took the pledge a month ago and swore off meat, chicken and fish. I still eat meat, but I'm sympathetic and I like the taste of vegetables better than meat.
After looking at some recipes online, I made my own version of vegetarian stuffed peppers. First I fried a medley of onion, green pepper, carrots, mushrooms and fresh (not canned or frozen) peas -- see the bowl to the left. Next, I fried onion and garlic in oil and added crumbled, firm tofu in the skillet in the back -- eventually I added some of the medley mixture to it. Meanwhile, I made two cups of brown rice.