1 block Japanese style tofu, firm and finely diced
3 medium green peppers, 2 peppers cut in half and cored, 1 finely diced
2 green onions, finely chopped
1 can mushroom broth
1 can organic, no salt added tomato sauce
1 cup bulgar
1 tablespoon fennel seed or oregano, or any other spice you like
salt and pepper to taste
optional: fake cheese, or any wilting vegetables you have in the fridge
Bring broth to a boil, add bulgar and remove from heat. Cover and let sit for 15 to 20 minutes. While this is soaking, chop up vegetables. When the bulgar has fluffed up nicely, add in the can of tomato sauce, onions, chopped green pepper and spices. You can add other stuff too, like mushrooms, carrots, or beans. Stir until it starts to thicken. Stir in the tofu. Place the 4 halves of peppers in a shallow baking dish, greased lightly. Fill each pepper cup with the tomato mixture and bake. If you like, you can top with fake cheese before baking. Bake at 400F for about 30 minutes, or until peppers start to soften. Serves 4.
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