This recipe is adapted from my Lebanese step-mother’s famous recipe. She swears by lamb but I prefer scambled tofu.
3 large bell peppers (I prefer orange, yellow or red over green)
1 cup uncooked rice
1 block of prepared Scrambled Tofu
1 small can tomato paste
1 packet italian dressing mix
Directions: Preheat oven to 350 degrees
1. Cook rice according to package directions.
2. Prepare Scrambled Tofu
3. Cut the tops off of the peppers. When rice and scrambled tofu are done cooking mix with tomato paste and italian dressing packet. Stuff the peppers with the rice/tofu filling. Top with shredded gf/vegan cheese. Cook until peppers are fork tender in a small casserole dish, approximately 40 minutes.