Rice And Tofu Stuffed Peppers

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 cup cooked brown rice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 cup chopped mushroom (any variety but i used shitake and baby bellas)
• 1 (12 ounce) package extra firm tofu, cubed
• 1 3/4 cups marinara sauce, divided
• salt
• ground black pepper
• 2 red bell peppers, halved and seeded
• 2 orange bell peppers, halved and seeded
• 1 cup shredded mozzarella cheese (can use soy cheese)
• 8 slices tomatoes

Recipe

• 1 preheat oven to 350 degrees.
• 2 steam halve peppers for approx 15 minutes to soften (we prefer to have them just a little less soft).
• 3 drain and set aside to cool.
• 4 heat the olive oil in a skillet over medium heat, and stir in garlic, mushrooms and tofu.
• 5 saute 5 minutes.
• 6 mix in 1/4 cup marinara sauce, rice, salt and pepper, continue to cook 5 more minutes.
• 7 spread remaining marinara sauce in a 11x7 baking pan.
• 8 place an equal amount of rice mixture into each pepper half.
• 9 place 1 tomato slice on each pepper, and top peppers with mozzarella.
• 10 arrange stuffed peppers in a baking dish.
• 11 bake 25 minutes or until cheese in melted.