Szechuan Stuffed Red Peppers
Our version of the Eastern European stuffed pepper owes more to the Szechuan region of China than to Budapest. While Szechuan cooking is usually assumed to be hot, this mild sauce complements the stuffed peppers to perfection.

Szechuan Sauce
2 tbs tamari sauce or regular soy sauce
2 tbs rice vinegar
2 tbs apple cider
1 tablespoon honey
1 tablespoon plum sauce
1 tablespoon tomato paste
1 teaspoon Dijon mustard

Stuffed Red Peppers
1 cup raw long-grain brown or white rice
No-stick cooking spray
1 tablespoon peanut oil
2 tablespoons finely chopped celery
2 tablespoons finely chopped green bell pepper
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped onion
6 ounces firm tofu, crumbled
3 small red bell peppers, stem and seeds removed
4 medium tomatoes, quartered

1. To make the sauce, combine all the ingredients in a bowl and mix well. Set aside.
2. Cook rice using ½ cup less water than recommended on the package, until the water is absorbed and the rice is almost tender.
3. Spray a nonstick skillet and add the oil. Heat over medium-high heat and add the chopped vegetables. Cook, stirring, until almost tender, about 5 minutes. Remove from the heat and add the rice, tofu, ¼ cup of Szechuan sauce. Mix well.
4. Slightly trim the bottoms of the peppers so that they can stand upright. Stuff the filling into the peppers, and stand the peppers upright in one layer in a heavy-bottomed saucepan. Push the tomatoes all around the peppers, squeezing the tomatoes slightly to release some juice.
5. Bring the tomato juice on the peppers to a boil over medium heat, cover tightly reduce heat to medium-low, and cook for about 30 minutes or until the peppers are tender.
6. Remove the peppers to a serving dish and keep warm. Puree half of the pan juices and 2 tablespoons of the Szechuan sauce in a blender. Pour the pureed mixture over and around the peppers and serve immediately.

For 3 servings each serving contains: 413 calories, 10 grams fat, 13 grams protein, 0 mg cholesterol, 72 grams carbohydrate