Tofu and Rice Stuffed Peppers

Ingredients

• 1 cup brown rice uncooked
• 12 ounce extra-firm tofu diced drained
• 1 clove garlic minced
• 4 servings ground pepper black to taste
• 1.8 cups tomatoes divided
• 2 tablespoons olive oil 
• 2  orange bell peppers halved seeded
• 2  bell peppers red halved seeded
• 4 servings salt to taste
• 2 cups mozzarella cheese shredded
• 8 slices tomatoes 
• 2 cups water 

Equipment

• frying pan
• oven
• pot
• baking pan
• wooden spoon
• spatula

Directions

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