Stuffed peppers are one of my comfort foods!  I love the combined flavors of the peppers, brown rice,  onions, garlic, seasonings, tomato sauce, and any healthy meat substitute (lentils, quinoa, beans, etc), topped with some ‘moxarella’ cheese.  For today’s recipe, I used “tofu crumbles” – a product I ran across at the store which has healthy ingredients (organic soy).  Soy products ARE beneficial as long as you are choosing whole, organic soy foods (soy milk, tofu, miso, edamame, tempeh).  Avoid  products made with isolated soy proteins (such as fake burgers and protein bars) which are linked to inflammation and other concerns.

This simple recipe consisted of 3 peppers (cut in half lengthwise and cleaned out), 1  package tofu crumbles, 3 TBS chopped onion, 1 clove garlic, 1 tsp. sea salt (I use less), 1 cup cooked brown rice, and 1 15-oz. can of tomato sauce.  I do par-boil the peppers before baking, but some people don’t.  Cook crumbles, onion, garlic in hot saucepan (use just enough tiny amounts of water to prevent sticking). Stir in salt, rice, and 1 cup of the tomato sauce.  heat through.  Arrange peppers in a baking dish and pour remaining sauce over top. Bake covered at 350 for 45 minutes. Uncover and cook 15 minutes longer.  Top with home-made moxarella cheese if interested (see below).

 

 

 

 

 

 

 

 

Moxarella Cheese:  In blender, combine 1/4 cup raw cashews, 1 cup hot water, 2.5 TBS tapioca starch/flour  (I use corn starch), 1 garlic clove, 3/4 tsp. sea salt, and 1 tsp. fresh lemon juice.  (Note: If you don’t have a high powered blender, soak the cashews in water for a few hours first). Blend until smooth then pour into small saucepan.  Cook, stirring continuously, until it begins to curdle.  Reduce heat and keep stirring until it’s thick and gooey.  Great on pizza, veggie burgers, stuffed peppers, or anytime!