Marilyn'S Peppers Stuffed With Tofu & Rice - cooking recipe

Ingredients

3 Tbsp. Olive Oil
1 medium Onion, chopped
2 Garlic Cloves, minced
1 stalk Celery, chopped
1 Carrot, grated
1/3 chopped Pecans
1 lb. drained firm Tofu, mashed
1-2/3 c. Tomato Sauce
1-1/2 c. quick cooked Brown Rice
1/2 c. grated Cheddar Cheese
1 Tbsp. Soy Sauce
1/2 tsp. Basil
1/2 tsp. Oregano
1/2 tsp. Pepper
2 Eggs, beaten
6 large Green Peppers
1/4 c. Wheat Germ
1/4 c. grated Parmesan Cheese
3/4 - 1 c. boiling Water

Preparation

Cook Rice.
In skillet, heat 2 Tbsp.
Oil.
Stir in Onion, Garlic, Celery, and Carrot; saute until vegetables are tender (5 minutes).
Remove pan from heat and stir in the Pecans, Tofu, Tomato Sauce, Brown Rice, Cheddar Cheese, Soy Sauce, Basil, Oregano, and Pepper.
When mixture is slightly cooled, stir in the Eggs.