Vegetarian Stuffed Peppers with Tofu and Rice

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
• 1.75 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

Instructions

1. In a saucepan, combine rice and water. Bring to a boil, then cover and reduce heat to low. Simmer for 45 minutes, or until the rice is cooked through and tender.
2. Heat olive oil in a skillet over medium heat. Add garlic and tofu, and cook for about 5 minutes, stirring occasionally. Mix in 1/4 cup of marinara sauce, season with salt and pepper to taste, and continue cooking until the tofu is evenly browned.
3. Preheat your oven to 350 degrees F (175 degrees C).
4. Using a wooden spoon or spatula, press an equal amount of cooked rice into each pepper half. Layer the rice with the remaining marinara sauce, and half of the mozzarella cheese. Then, press equal amounts of the tofu mixture into each pepper half. Place a tomato slice on top of each pepper, and sprinkle with the remaining mozzarella. Arrange the stuffed peppers in a baking dish.
5. Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly. Serve 1/2 of each color pepper to each person for a colorful and satisfying meal.

Nutrition

• Calories: 554 kcal
• Fat Content: 25 g
• Fiber Content: 8 g
• Sugar Content: 16 g
• Sodium Content: 813 mg
• Protein Content: 29 g
• Cholesterol Content: 38 mg
• Carbohydrate Content: 56 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g