Tofu Stuffed Bell Peppers
- 4 bell peppers
- 12 ounces firm tofu, diced
- 1 onion, diced
- 1 garlic clove, minced
- 1 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1 cup frozen corn
- 1/2 cup lowfat mozzarella cheese
- 1/2 cup uncooked rice
- Prepare rice according to package directions.
- Preheat oven to 350u0b0.
- Cut off top of peppers1/2" from stem.
- Discard membranes and seeds.
- Chop top and discard stem.
- Parboil pepper bottoms in boiling water for 4 minutes.
- Drain well and stand upright in a shallow baking dish.
- Dice tofu into bite-size pieces.
- Stir-fry tofu, onion, and garlic in skillet.
- Add pepper, parsley, and chopped pepper tops.
- Cook one minute.
- Stir in rice, corn, and cheese.
- Pack into pepper cups.
- Bake uncovered for 30 minutes or until heated through.
- Top with extra cheese if desired.
- Enjoy!
bell peppers, firm tofu, onion, garlic, parsley, black pepper, frozen corn, mozzarella cheese, rice
Taken from www.food.com/recipe/tofu-stuffed-bell-peppers-101395 (may not work)