Tofu and Rice Stuffed Peppers

Ingredients

  • 1 cup uncooked brown rice
  • 2 cups water
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 (12 ounce) package extra-firm tofu, drained and diced
  • 1 3/4 cups marinara sauce, divided
  • Salt to taste
  • Ground black pepper to taste
  • 2 red bell peppers, halved and seeded
  • 2 orange bell peppers, halved and seeded
  • 2 cups shredded mozzarella cheese
  • 8 slices tomato

Directions

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

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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.

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

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.

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