Stuffed Bell Peppers

Bell peppers are amazing little things, aren't they? You can slice them and eat them as a crunchy healthy snack, you can saute them for fajitas, or in this case, stuff them full of tasty things and bake them for an out-of-this-world meal!

INGREDIENTS:

*4 chopped mushrooms

*1/2 cup chopped white or yellow onion

*1/2 block medium firm tofu

*1 cup dry couscous

*Handful of Daiya cheddar shreds

*1 cup chopped broccoli or cauliflower (or both!)

*2 large bell peppers (any color!)

*Spices to taste: I used nutritional yeast, garlic salt, and lemon pepper

*Chopped green onion (optional)

DIRECTIONS:

1. Drain and press your block of tofu (you can set aside the other drained and pressed half for another meal)

2. Bring 1 cup of water to a boil, add couscous, remove from heat and cover.

3. Preheat oven to 400

4. Heat a tsp of olive oil in a frying pan and add the mushrooms and onions. Cook until softened, then crumble the tofu in, stirring occasionally until slightly browned.

5. Bring water to a boil in a small pot, add cauliflower/broccoli and let cook until they are fork tender.

6. Cut the stem off each bell pepper, then cut in half lengthwise. Remove the seeds.

7. Mix your tofu, mushroom & onion, and couscous together in one pot or pan, add seasonings to taste.

8. Using a spoon, fill each bell pepper half then top with cooked broccoli/cauliflower.

9. Sprinkle cheese shreds on top (as little or as much as you like!) and bake for 30 minutes.

10. Remove from oven and add green onions then serve! I eat mine without a fork, just pick it up and chow down!

These are great to make ahead or make extra and reheat later for lunch (be the lunchroom envy of the office!). Feel free to add or substitute ingredients as you like, get creative!

Keep cooking, friends!

-Kristin