Vegetarian Stuffed Peppers

Preheat the oven: Preheat oven to 400°F.

Cook the rice: Bring a medium pot of water to a boil over high heat. Add the rice and boil until tender, about 40 minutes. Drain well. Set rice aside until you are ready to finish the filling.

Prepare the peppers: Cut the tops off the bell peppers and pull out the seeds and membranes. Set the peppers upright in a 9x13-inch baking pan.

Make the filling: In a large skillet, heat the olive oil over medium-high. Add the onion and sauté until tender, about 5 minutes. Add the garlic, cumin, paprika, salt, pepper, carrots, celery, and mushrooms. Sauté for a minute and add the broth or water. Reduce the heat medium or medium low. You want the liquid to simmer, not boil. Cook until the vegetables are nearly tender, stirring regularly, about 10 minutes. Add a few tablespoons of water if the pan is dry. The filling should be moist, but not saucy. Remove from heat. Gently stir in 2 cups cooked rice, tofu, spinach, and lemon juice into the vegetables. Add the cheese and stir again to combine. Taste and add more salt, if needed.

Stuff the peppers: Spoon the filling into the peppers, patting it down. It’s ok if the filling domes above the edge of the peppers a bit. You may have extra filling, which is tasty on its own.

Bake the peppers and serve: Put the tops on the peppers and bake until they begin to wrinkle and are tender, 35 to 40 minutes. Serve warm. Did you love the recipe? Give us some stars and leave a comment below!