Tofu and Rice Stuffed Peppers

Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 35 mins
• Calories: 554 Calories

Ingredients

• 2 cups water
• salt to taste
• 2 tablespoons olive oil
• 1 clove garlic, minced
• ground black pepper to taste
• 2 cups shredded mozzarella cheese
• 2 red bell peppers, halved and seeded
• 1 cup uncooked brown rice
• 8 slices tomato
• 1 (12 ounce) package extra-firm tofu, drained and diced
• 1 ¾ cups marinara sauce, divided
• 2 orange bell peppers, halved and seeded

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 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.

Step 5

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