Instructions: 1. Texturize and crumb the tofu - see tips.

2. Meanwhile preheat a gas grill to medium-high or build a fire in a kettle grill.

3. With a small paring knife, cut off the tops of the green peppers and scoop out all seeds and inner membrane. Place whole peppers on the grill for about 5 minutes total, turning them every 2 minutes until are lightly charred but not overly softened. Set aside to cool.

4. In a large skillet on the stove or on the (gas) grill, saute the onion, garlic and tofu in olive oil, about 4 to 5 minutes. Add the mushrooms, 3 Roma tomatoes, diced, marjoram, salt, and oregano. Saute for another 3 to 5 minutes. Add the soy sauce, stewed tomatoes, and the rice. Stir to mix; remove from heat.

5. Fill each pepper with this mixture, pushing down gently with a spoon to make more space for the stuffing. Quarter the remaining Roma tomato and wedge one quarter into the top of each pepper. Place the peppers in a 2-quart baking dish and pour the remaining tomato mixture around the peppers. Add the water and black pepper; cover with aluminum foil.

6. Place on the grill and cook over indirect heat for 20 to 25 minutes or until peppers feel fork-tender but not mushy. Spoon the extra sauce over the peppers and garnish to serve.

Vegetarian Barbeque : & Other Pleasures of the Harvest by Patti A. Bess

TIPS - The texture of the tofu will be more crumbly and meatlike if you extract most of the water by cold or by heat. 1) Freeze the block of tofu, thaw completely and drain well: for at least 30 minutes. Mash with fork or potato masher. 2) Drain tofu, and mash with a potato masher. Microwave on high for 2 1/2 minutes. Place in a fine mesh strainer. This idea come from a book

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