Ingredients:

  • 4 large green bell peppers (approx. 1.5 lbs / 680g)
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 block (14 oz / 400g) extra-firm tofu, pressed and crumbled
  • 2 cups (370g) cooked brown rice
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 cup (150g) carrots, finely diced
  • 1 cup (150g) frozen peas, thawed
  • 2 tbsp soy sauce
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 can (15 oz / 425g) crushed tomatoes
  • 1 cup (115g) vegan mozzarella or cheddar shreds

Instructions:

  1. Slice the tops off the green peppers and remove the seeds and membranes.
  2. Lightly brush the outside of the peppers with olive oil and sprinkle with salt.
  3. Place the peppers upside down in a hot skillet for 3-5 minutes until the skins show slight char marks. Note: This prevents raw, crunchy pepper walls.
  4. In a large skillet over medium heat, sauté the diced onion and carrots for 5 minutes until they look translucent.
  5. Add the crumbled tofu to the skillet and cook until the edges turn golden brown.
  6. Stir in the minced garlic, smoked paprika, and oregano. Cook for 1 minute until the aroma fills the room.
  7. Fold in the cooked brown rice, frozen peas, soy sauce, and tomato paste. Stir until evenly coated and remove from heat.
  8. Pour half of the crushed tomatoes into the bottom of a 9x13 inch baking dish.
  9. Stuff each charred pepper with the tofu and rice mixture and place them upright in the baking dish.
  10. Top the peppers with the remaining crushed tomatoes and vegan cheese shreds.
  11. Bake at 375°F (190°C) for 35 minutes until the peppers are tender and the cheese has melted.
  12. Garnish with chopped fresh parsley before serving.