Cheesy Tofu Stuffed Bell Peppers

These Cheesy Tofu Stuffed Bell Peppers are a delightful fusion of textures and flavors, combining the creaminess of cheese with the subtle taste of tofu. Baked to perfection, they are filled with a savory mixture of seasoned tofu, herbs, and cheese, topped with a sprinkle of fresh herbs for a vibrant finish. This dish is vegetarian and can easily be made vegan by substituting with dairy-free cheese, making it versatile for various dietary needs.

Ingredients:

• 4 large bell peppers (any color)
• 1 block firm tofu, drained and crumbled
• 1 cup shredded cheese (or dairy-free cheese)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked quinoa or rice
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them in a baking dish.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
4. Add the crumbled tofu to the skillet and cook for another 5 minutes, stirring occasionally.
5. Stir in the cooked quinoa or rice, Italian seasoning, salt, and pepper. Mix well until everything is combined and heated through.
6. Remove the skillet from heat and stir in 3/4 cup of shredded cheese until melted and well incorporated.
7. Stuff each bell pepper with the tofu and cheese mixture, packing it in tightly. Top each pepper with the remaining cheese.
8. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
9. Garnish with fresh basil or parsley before serving.