Tofu and Rice Stuffed Peppers

Name: Tofu and Rice Stuffed Peppers
Total time: 95
Yield: 4
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 ¾ 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

Recipe by N1COLE from allrecipes.com

Dinner,Appetizer 2 Hr. 35 Mins.

Ingredients

4 servings

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1 cup uncooked brown rice
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2 cups water
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2 tablespoons olive oil
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1 clove garlic, minced
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1 (12 ounce) package extra-firm tofu, drained and diced
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1 ¾ cups marinara sauce, divided

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salt to taste
•

ground black pepper to taste
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2 red bell peppers, halved and seeded
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2 orange bell peppers, halved and seeded
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2 cups shredded mozzarella cheese
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8 slices tomato

Instructions

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