Heat oil in a medium skillet over medium heat. Saute onions and 2 cloves of garlic until onions are translucent. Add rice and saute 2 minutes. Stir in vegetable broth, cover and cook until rice is done, about 15 minutes.
Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, Worcestershire, soy sauce, paprika, and cooked rice.
Slice the tops off of the peppers; save tops. Core peppers and stuff with tofu mixture. Replace tops on peppers.
In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic. Place peppers in dish and cover.