Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these.
Ingredients
- uncooked brown rice: 1 cup
- water: 2 cups
- olive oil: 2 Tbsp
- clove garlic: 1 piece (minced)
- extra-firm tofu, drained and: 1 pack (12 ounce pack, diced)
- ¾ cups marinara sauce: 1 piece (divided)
- salt: (to taste)
- ground black pepper: (to taste)
- red bell peppers, halved and: 2 piece (seeded)
- orange bell peppers, halved and: 2 piece (seeded)
- mozzarella cheese: 2 cups (shredded)
- slices tomato: 8 piece
Metric Conversion
Stages of cooking
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Place rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender.
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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.
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person.
