Stuffed Vegetarian Peppers

Preheat your oven to 350°F (175°C). In a saucepan, bring 3 cups of water to a boil, then stir in the rice. Lower the heat, cover, and let it simmer for 40 minutes.

In the meantime, remove the seeds and cores from the green peppers, keeping the bottoms intact. Place them in a microwave-safe dish with about 1/2 inch of water at the bottom. Microwave on high for 6 minutes.

In a small frying pan, heat soy sauce, wine, and Worcestershire sauce until simmering. Add tofu and let it cook until the liquid is absorbed. Once the rice has cooled, combine it with tofu, cranberries, nuts, cheese, salt, and pepper. Stuff the mixture firmly into the peppers. Return them to the microwave-safe dish and bake in the preheated oven for 25-30 minutes, or until lightly browned on top.

Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar. Heat until warmed through. Spoon the sauce over each serving of stuffed peppers.