Preheat oven to 350 degrees.
Makes 4 servings – 1 pepper per person.
- Cut off the tops of 4 medium green bell peppers and remove the inner seeds. Put peppers in a small glass baking pan; pour 1 inch cold water in the bottom. This will steam the peppers.
- In a mixing bowl stir together 3 Tbsp. no-salt-added tomato juice, ½ cup finely cubed silken tofu, ½ cup dried cranberries, ¼ cup chopped walnuts or almonds, 1 teaspoon black pepper and 1 teaspoon ground ginger.
- Spoon the mixture evenly into the 4 bell peppers. Cover the casserole dish with foil and bake for 20 minutes or until the filling has heated trough.