3 tbsp. safflower or olive oil
1 med. onion, chopped
2 cloves garlic, minced
1 stalk celery, chopped
1 carrot, grated
1/3 c. 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 lg. green peppers
1/4 c. wheat germ
1/4 c. Parmesan cheese
3/4 to 1 c. boiling water

Cook rice. In skillet, heat 2 tablespoons oil. Stir in onion, garlic, celery and carrot; saute until tender, 5 minutes. Remove from heat and stir in pecans, tofu, tomato sauce, rice, Cheddar cheese, soy sauce, basil, oregano and pepper. When slightly cooled, stir in eggs.

Preheat oven to 350 degrees. Remove tops and centers of peppers. Spoon tofu-rice mixture into the peppers. Place peppers upright in baking dish.

In small bowl, combine wheat germ, Parmesan cheese, and 1 tablespoon oil; sprinkle mixture over peppers. Pour boiling water around peppers to 1/4 inch up the sides of dish. Bake until tender when pierced with a fork, about 30 minutes. Add water during cooking, if needed.