Stuffed peppers are one of our family favorites. It's so easy too! Usually I use vegan sausage, for this, one of the rare times I use store bought faux meats. I didn't have any on hand so I crumbled tofu and mixed with herbs and sauted in pan. Here is the recipe that again I got from Karina at Gluten Free Goddess, and just changed it up. Oh these are a picture before they went into the oven. I forgot to take one after and well, we ate them up!
3 whole bell peppers, cut in half and seeded
3 cups cooked brown rice or white
1 med. yellow onion, diced
1 cup corn, cooked
2 T. pine nuts
2 tsp. cumin
1 1/2 tsp. oregano
2 T. cilantro
1 package of vegan sausage crumbled
If using tofu I used firm and crumbled it and add following herbs: oregano, red pepper flakes, sage, garlic, fennel, caraway seeds, soy sauce, cumin, olive oil. and sauted until cooked through.
Preheat oven to 375. First saute sausage through or tofu. Put into a bowl and set aside. In another pan or saute onion & garlic in oil. Add corn and saute. Add pinenuts and saute for about min. Next add cumin and oregano for a couple more min. Add rice, sausage and cilantro to the pan a stir through.
Lay the halved bell peppers in a casserole dish. Fill up peppers. Top off with a Tablespoon or so of tofutti and salsa.
Pour hot water into the dish about 1/4 inch or more and cover with foil. Bake for 1 hour until peppers are soft.