Tofu and Rice Stuffed Peppers

Categories: Tofu, Vegetarian

Ingredients

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

Directions

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

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

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