Rice And Tofu Stuffed Peppers

• 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

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.

brown rice, olive oil, garlic, mushroom, marinara sauce, salt, ground black pepper, red bell peppers, orange bell peppers, mozzarella cheese, tomatoes

Taken from www.food.com/recipe/rice-and-tofu-stuffed-peppers-206828 (may not work)