Name: Tofu and Rice Stuffed Peppers
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Uncooked brown rice - 1 cup; Water - 2 cups; Olive oil - 2 tablespoons; Garlic, minced - 1 clove; Extra-firm tofu, drained and diced - 1 (12 ounce) package; Marinara sauce, divided - 1 ¾ cups; Salt to taste - 1 ¾ cups; Ground black pepper to taste - 1 ¾ cups; Red bell peppers, halved and seeded - 2; Orange bell peppers, halved and seeded - 2; Shredded mozzarella cheese - 2 cups; Tomato - 8 slices

Ingredients for - Tofu and Rice Stuffed Peppers

1. Uncooked brown rice 1 cup

2. Water 2 cups

3. Olive oil 2 tablespoons

4. Garlic, minced 1 clove

5. Extra-firm tofu, drained and diced 1 (12 ounce) package

6. Marinara sauce, divided 1 ¾ cups

7. Salt to taste 1 ¾ cups

8. Ground black pepper to taste 1 ¾ cups

9. Red bell peppers, halved and seeded 2

10. Orange bell peppers, halved and seeded 2

11. Shredded mozzarella cheese 2 cups

12. Tomato 8 slices

How to cook deliciously - Tofu and Rice Stuffed Peppers

1 . Stage

Place rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender.

2 . Stage

Heat the olive oil in a skillet over medium heat, and stir in garlic and tofu. Cook about 5 minutes. Mix in 1/4 cup marinara sauce, season with salt and pepper, and continue to cook and stir until tofu is evenly brown.

3 . Stage

Preheat oven to 350 degrees F (175 degrees C).

4 . Stage

Using a wooden spoon or spatula, press an equal amount of rice into each pepper half. Layer rice with remaining marinara sauce, and 1/2 the cheese. Press equal amounts of tofu into the pepper halves. Place 1 tomato slice on each pepper, and top peppers with remaining mozzarella. Arrange stuffed peppers in a baking dish.

5 . Stage

Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person.