Stuffed Peppers a la Mel
1 (15 ounce) can mushroom broth
1 cup bulgar (cracked wheat)
1 (15 ounce) can no-salt-added tomato sauce
2 green onions, finely chopped
3 medium green peppers, 2 peppers cut in 1/2 and cored, 1 pepper finely diced
1 tablespoon fennel seed
salt and pepper, to taste
1 pound Japanese-style firm tofu, finely diced
vegan cheese, optional
1. Preheat oven to 400 degrees F. Grease a shallow baking dish. Bring broth to a boil, add bulgar and remove from heat. Cover and let sit for 15-20 minutes. When the bulgar has fluffed up nicely, dump in tomato sauce, onions, chopped green pepper, and spices.
2. Stir all this stuff around until it starts to thicken. Stir in the tofu. Place the 4 halves of peppers in prepared dish dish.
3. Fill each pepper-cup with the tomato-y mixture. If you like, you can top with vegan cheese before baking. Bake for about 30 minutes, or until peppers start to soften.
If you don't have enough whole peppers, just put some slices in the bottom of the baking dish and prepare more filling. Cover and bake as a yummy casserole.