Instructions: Preheat oven to 350 F.
In 8-Qt saucepot over high heat, bring 4 qts waer to boiling. Cut off top of each pepper; reserve. Remove seeds and white membranes. Place peppers and tops in boiling water. Cover and heat 2 minutes. Immediately remove peppers and tops; drain, cut side down on paper towels. Pat insides dry.

In 3-qt saucepan over medium heat, heat White Vegetable Stock and seasonings to boiling. Stir in bulgur; reduce heat to low; cover and simmer 10 minutes; remove from heat. Stir in tofu and tomato.

Fill peppers with bulgur mixture; replace tops. In 10"x8" baking dish, arrange stuffed peppers; cover.

Bake until peppers are tender, about 20 to 25 min.

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