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Stuffed Bell Peppers with Tofu and Rice

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PREP TIME
25 min
COOKING TIME
70 min
TOTAL TIME
95 min
SERVINGS
4 servings
Dinner
Stuffed Bell Peppers with Tofu and Rice
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
Instructions
1
Combine rice and water in a cooking vessel, then heat it over high flames until boiling point is reached. Cover the pot and lower the heat to a low simmer, allowing the rice to become tender after 45 minutes.
2
Heat olive oil in a cooking pan over medium heat, and add minced garlic and cubed tofu. Cook for approximately 5 minutes, stirring occasionally. Introduce marinara sauce into the pan and season with salt and pepper to taste. Continue cooking and stirring until the tofu is evenly browned.
3
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
4
Using a wooden spoon or spatula, pack an equal amount of rice into each pepper half. Layer the rice with remaining marinara sauce and 1/2 cup of cheese. Press equal amounts of tofu into the pepper halves. Place a tomato slice on each pepper, and top with remaining mozzarella cheese. Arrange the stuffed peppers in a baking dish.
5
Bake the stuffed peppers in the preheated oven for 25 minutes, or until the cheese is melted and bubbly. Serve half of each color pepper to each person.