Savory Tofu and Spinach Stuffed Bell Peppers

1.Preheat your oven to 375°F (190°C).

2.Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.

3.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

4.Add the crumbled tofu to the skillet, breaking it up further with a spatula. Stir in the soy sauce, sesame oil, oregano, paprika, and red pepper flakes. Cook for about 5-7 minutes, allowing the tofu to absorb the flavors.

5.Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in the cooked quinoa or rice and nutritional yeast (if using). Season with salt and pepper to taste, mixing everything well to combine.

6.Remove the skillet from heat and carefully spoon the tofu and spinach mixture into each bell pepper, packing it down gently to fill them completely.

7.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly charred on top.

8.Remove from the oven and let cool for a few minutes before serving. Enjoy your savory stuffed bell peppers!