Rice and Tofu Stuffed Peppers

Submitted by katie in the UP

"I'm always looking for meatless recipes that my DH will like! This recipe works!! ***UPDATE*** I now make these with the addition of mushrooms!"

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 4

ingredients

• 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

directions

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.