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1.
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Preheat oven to 375 degrees F.
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2.
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Next, cook the quinoa: In a small sauce pot add your stock or water, turn heat to high and bring to a boil.
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Once boiling, add quinoa, turn heat to medium-low, and gently simmer with the lid on until quinoa is cooked.
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This will take about 10 minutes.
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Drain quinoa of its liquid once cooked, and set aside.
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3.
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While quinoa is cooking, add your drained tofu into a food processor and process until it resembles grains of rice.
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This will take about 10 seconds.
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If you do not have a food processor, you can do this with a box grater.
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Set aside.
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4.
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Also, while the quinoa is cooking, cut your washed bell peppers in half length-wise.
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Remove the seeds and (carefully) remove the green top.
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I just used my fingers for this.
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Set aside.
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5.
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In a large non-stick pan, add your olive oil and heat over a medium to medium-high flame and heat until hot.
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Add your onions and cook 2-3 minutes, stirring occasionally.
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6.
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Next, add your riced tofu and cook another 2-3 minutes, or until the tofu becomes light golden brown.
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Make sure to stir occasionally.
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7.
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Turn heat down to medium-low and add your tomato paste and garlic.
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Cook another minute, stirring frequently.
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You should start to really smell the garlic!
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8.
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Turn heat off and add your cooked quinoa, olives, hot sauce, oregano, cumin, paprika, salt and pepper.
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Stir to combine thoroughly.
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Allow mixture to cool until you can touch it comfortably.
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9.
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Stuff the mixture into your 4 pepper halves.
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I mean, really stuff it in there.
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Get it into all those nooks and crannies.
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Depending on the size of your peppers, you shouldnt have any mixture left (or very little left).
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Add pepper halves into a baking pan, and fill bottom of pan with water until its 1/4 of the way up the sides.
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Next, cover the dish with parchment paper and then with a sheet of foil and bake in oven for 25 minutes or until peppers are soft and cooked through.
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10.
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Lastly, take parchment and foil off of pan and cover top of each pepper with a slice of muenster cheese.
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Place pan back into oven and bake another 5 minutes, or until cheese is melted!
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Serve warm.
