Ingredients:

• 1 1/2 cups brown rice
• 6 large green bell peppers
• 3 tablespoons soy sauce
• 3 tablespoons cooking sherry
• 1 tablespoon vegetarian Worcestershire sauce
• 1 1/2 cups extra firm tofu
• 1/2 cup sweetened, dried cranberries
• 1/2 cup chopped pecans (optional)
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste
• 2 cups tomato sauce
• 2 tablespoons brown sugar

Directions:

1. Preheat oven to 350 degrees. Bring 3 cups of water to a boil in a sauce pan. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
2. Core and seed green peppers, leaving the bottoms intact. Place peppers in a microwavable dish with about a ½ inch of water at the bottom. Microwave on high for 6 minutes.
3. In a small frying pan, bring soy sauce, Worcestershire sauce and wine to a simmer. Add tofu, and simmer until the liquid is absorbed. Combine the rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Put the stuffed peppers back in the dish they were first microwaved in, and bake in the preheated oven for 25 to 30 minutes, or until lightly browned on top.
4. In a small sauce pan, combine tomato sauce and brown sugar over low heat, until the mixture is hot throughout. Spoon sauce over each stuffed pepper when serving.

Adapted from:

Allrecipes.com