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1
Cut the tops off the peppers and remove seeds,Save tops for later.
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2
Rinse the quinoa in cold water with strainer.
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3
In sauce pan heat the vegetable broth and add quinoa, bring to a simmer cook covered for 10 minutes.
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4
Heat 1 tbsp of the extra virgin olive oil in large skillet, add the tofu,and brown all sides of tofu; about 10 minutes.
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5
Remove tofu set on plate for later.
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6
Heat remaining extra virgin olive oil in the large skillet,add in onion, celery, garlic, and scallion.
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7
Cook until veggies are softened; about 10 minutes.
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8
Pre-heat oven to 350.
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9
Add in slightly drained can of tomatoes, quinoa, and tofu into the large skillet;mix everything together.
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10
Add salt and black pepper to taste.
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11
Place the peppers in greased cooking dish.
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12
Add some mozzarella to the bottom of the peppers.
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13
Fill 1/2 the pepper with skillet mixture; pressing down into pepper.
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14
Add in another layer of mozzarella.
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15
Fill the rest of the pepper with the skillet mixture.
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16
Top with more mozzarella.
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17
Place in oven; bake for 25 minutes.
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18
Remove from oven, sprinkle with feta.
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19
Set tops back on peppers; bake for an additional 10 minutes.
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20
Remove from oven; let cool and enjoy.
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21
(*ive also made these using racelte swiss in place of mozzarella and manchego in place of feta.
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22
that combination work just as well! )
