Tofu Stuffed Peppers Recipe

• 5 Green bell peppers
• 1 Cup tofu
• 2 Cans of Campbells tomato soup
• 1 Rib of celery, chopped
• 1/2 Cup of mushrooms, finely chopped
• Freshly ground black pepper
• 1 Cup mixed vegetables, chopped
• 1 Cup brown rice, cooked
• 1 Onion, chopped

• Cut the potato and carrot into small pieces.
• Fry mushrooms, onion, and celery in lots of vegetable stock until tender.
• Add same amounts of mixed vegetable, cooked rice and tofu in bowl. Mix fried onion mixture and pepper to bowl.
• Slice the top off of the peppers and put it aside. From the peppers, remove the seed then add peppers to boiling water.
• Boil very briefly for minutes and remove from the pot and then rinse with cold water.
• Layer peppers in baking dish and fill each with tofu mixture.
• Then pour tomato soup over the peppers and separate the cap over each pepper.
• Put lid on baking dish and bake at 180 degrees Celsius for one hour.
• Serve.