Ingredients

• 1 cup uncooked brown rice
• 2 cups water
• 2 tablespoons olive oil
• 1 clove garlic , minced
• 1 , 12 ounce
• 1.75 cups marinara sauce , divided
• salt to taste
• ground black pepper to taste
• 2 reds bell peppers , halved and seeded
• 2 oranges bell peppers , halved and seeded
• 2 cups shredded mozzarella cheese
• 8 slices tomato

Instructions

1. 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. 2 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.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 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.
5. 5 Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person.

Nutrition per serving