6 green peppers 1/2 onion 1-1/4 cups tofu 1 cup water or stock 1-1/4 cups moistened bread crumbs Salt and pepper 1 tablespoon drippings or butter Cut a slice from the stem end of each pepper. Remove seeds and parboil peppers ten minutes. Mix tofu with moistened bread crumbs, add salt, pepper and the onion, grated. Stuff the peppers with this mixture and stand them in a dripping pan. Add water or stock. Bake fifteen minutes, basting frequently. Cooked rice may be used instead of the bread crumbs.
