Tofu Rice Stuffed Green Peppers

6 green bell peppers
2 tablespoons olive oil
1 Maui onion, chopped fine
3 cloves garlic, chopped
1 block tofu
2 cups rice, cooked
1 cup of marinara sauce
1 tablespoon fresh basil
1 tablespoon fresh parsley
1/4 cup mozzarella cheese, grated
Parmesan cheese, to taste
Salt and black pepper, to taste

Preheat the oven to 350º. If you want to cut down on baking time, place the green peppers in a pot of boiling water for a few minutes then let them cool. Meanwhile, prepare the stuffing. Heat the olive oil in a skillet and sauté the onions and garlic until soft. Remove the tofu from its package and squeeze the block between paper towels to remove some of the water. With your hands, crumble the tofu directly into the skillet, breaking it in to small pieces. Mix well with the onions and the garlic and cook for another 5 minutes. When the peppers are cool, slice off the top of each one and remove the seeds so that it becomes a little bowl. Remove the center core from the tops of the peppers and chop up the edible portion and add it to the tofu mixture. Next, add the rice and 1/4 cup of the marinara sauce to the stuffing and mix well. Remove the stuffing from the heat and add the herbs, mozzarella cheese, Parmesan cheese, salt and fresh ground pepper. Mix everything together. Fill each pepper with the stuffing and place into a baking pan. Bake the peppers for 30 – 45 minutes, until the pepper flesh is tender. To serve the stuffed peppers, pour the rest of the marinara sauce over the tops of the baked peppers and sprinkle with Parmesan cheese.