Stuffed Bell Peppers–
1 cup cooked brown, basmati, wild rice or quinoa (optional), 1 minced garlic clove, 1 (12 ounce) package extra-firm organic tofu, drained and diced, ground beef, turkey or chicken, ground black pepper and salt to taste, 2 red, green, orange bell peppers, halved and seeded, 1 cup shredded cheese of choice(optional), 2 diced tomatoes, 1 diced onion. Please note: The photo I included had mushrooms, as well.
Preheat oven to 350 degrees
Tofu Prep: Heat in skillet over medium heat, and stir in garlic, onion and tofu. Cook about 5 minutes. Season with pepper, and continue to cook and stir until tofu is evenly brown.
Meat prep: Heat in skillet until fully cooked. Drain any remaining fat left from meat and place back into pan. Add in diced onions and minced garlic clove and saute for 5-10 minutes on medium. Add salt and pepper to taste.
Using a wooden spoon or spatula, equally place mixture into peppers. Place foil over baking dish you will be using to bake peppers (this avoids one more dish to wash). Arrange stuffed peppers in a baking dish. Bake 15 minutes in the preheated oven. Then remove peppers to place cheese (optional) on top to melt. Place back into oven for 10 more minutes or until cheese is melted. Serve 2( totaling 1 whole pepper) peppers to each person(color to choice).