Tofu and Rice Stuffed Peppers

• 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

1. Place rice and water in a pot and bring to a boil.
2. Cover, reduce heat to low, and simmer 45 minutes, or until tender.
3. Heat the olive oil in a skillet over medium heat, and stir in garlic and tofu.
4. Cook about 5 minutes.
5. Mix in 1/4 cup marinara sauce, season with salt and pepper, and continue to cook and stir until tofu is evenly brown.
6. Preheat oven to 350 degrees F (175 degrees C).
7. Using a wooden spoon or spatula, press an equal amount of rice into each pepper half.
8. Layer rice with remaining marinara sauce, and 1/2 the cheese.
9. Press equal amounts of tofu into the pepper halves.
10. Place 1 tomato slice on each pepper, and top peppers with remaining mozzarella.
11. Arrange stuffed peppers in a baking dish.
12. Bake 25 minutes in the preheated oven, until cheese is melted.
13. Serve 1/2 of each color pepper to each person.

brown rice, water, olive oil, clove garlic, marinara sauce, salt, ground black pepper, red bell peppers, orange bell peppers, mozzarella cheese, tomato

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