Vegetarian Stuffed Peppers

Here is a really straight-forward recipe for vegetarian stuffed peppers, that can be made with or without cheese, based on your dietary preference (all other ingredients are 100% vegan). You can substitute in soy cheese if you want, but it is not critical

You might want to dice up some tomatoes and throw them in here as well, as they would fit well into the theme of this recipe. I just happen to have a personal dislike for tomatoes so I have left them out for now. It's strange, because I like tomato sauce...It's something about the seeds, something about the texture of full tomatoes that just instantly aggravates my gag reflex (yuck!)

...Hungry yet?

Ingredients

1 cup brown rice
2 cups water
2 tablespoons olive oil
1 clove garlic, minced
1 (12 ounce) package extra-firm tofu, drained and chopped into small pieces.
2 cups marinara sauce
2 red bell peppers, seeds removed, cut in half
2 orange bell peppers, seeds removed, cut in half
2 cups shredded mozzarella cheese* (optional, see above)
salt and pepper to taste

Preperation

1. Cook rice (Not covered in this vegetarian stuffed peppers recipe, click here)

2. Preheat over to 350 deg F

3. Heat the oil in a frying pan at medium heat Stir in tofu and garlic, and cook for five minutes.

4. Add 1/4 cup of marinara sauce Add salt and pepper, as desired, and cook until tofu is browned.

5. Distribute rice evenly among pepper halves A spoon would be the easiest way to do this. Pack the rice down to make room for the other ingredients. Add the remaining marinara sauce evenly among the peppers.

6. Distribute half of the total quantity of cheese (if using) among the peppers Add tofu mix equally to each, then add the remainder of the cheese.

7. Bake peppers (in baking dish) for approximately 25 minutes.

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