Vegan Stuffed Peppers

Ingredients:

1. 1½ cups cooked arborio rice (⅔ cup dry, cooked in vegetable broth)
2. 4 red bell peppers, sliced in half lengthwise and deseeded
3. 2 tbsp olive oil, divided
4.  1 cup finely diced shallots or yellow onion
5. 2 tsp finely minced fresh garlic
6.  7-8 oz firm tofu, drained and patted dry
7.  2 tbsp water
8.  1½ tbsp tomato paste
9. 1 tbsp red wine vinegar
10.  1 tsp Italian seasoning blend
11. ¾ tsp salt
12. ¼ tsp black pepper
13.  1¼ cup zucchini, finely diced
14.  1¼ cup button mushrooms, stems removed and finely diced
15. 1 cup chopped, deseeded Roma tomatoes (2-3 tomatoes)
16. 3 tbsp fresh parsley, finely chopped
17.  1 cup shredded vegan mozzarella, divided
18. ¼ cup grated vegan parmesan

Instructions:

1. Preheat oven to 350˚F. Brush a deep baking dish with a small amount of olive oil and set aside.

2. Cook arborio rice according to package directions, using vegetable broth instead of water to add more flavor.

3. Drain and pat dry the tofu, wrapping it in a paper towel and setting a heavy object on top to remove excess moisture.

4. Heat 1 tbsp olive oil in a large skillet over medium heat. Add shallots and sauté for 5 minutes, stirring often. Add garlic and continue cooking for 2-3 minutes.

5. Crumble tofu into the skillet and stir in tomato paste, water, red wine vinegar, Italian seasoning, salt, and pepper. Cook on medium-high heat for 7-8 minutes, stirring frequently.

6. Add zucchini, mushrooms, Roma tomatoes, and parsley to the skillet and cook for another 5 minutes. Stir in ¼ cup shredded vegan mozzarella, grated vegan parmesan, and cooked arborio rice.

7. Brush the insides of the red bell pepper halves with a small amount of olive oil, season with salt and pepper, and place them in the prepared baking dish. Fill each pepper half with the rice mixture and top with the remaining shredded vegan mozzarella.

8. Cover the baking dish with aluminum foil and bake for 40-45 minutes. Remove the foil and bake for an additional 5-10 minutes to melt and slightly brown the cheese.

9. Let the stuffed peppers cool slightly before serving.