Turkish-Style Stuffed Bell Peppers with Rice and Tofu

Preheat the oven to 400°F (200°C). Prepare the bell peppers by cutting them in half lengthwise and removing the seeds and membranes. Place the pepper halves on a baking sheet and roast for 15-20 minutes, or until softened.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent.

Add the minced garlic and sliced mushrooms to the skillet. Sauté for an additional 5 minutes, or until the mushrooms have released their moisture and started to brown.

Add the diced tofu to the skillet and continue to sauté for 5-7 minutes, stirring occasionally, until the tofu is lightly browned.

Stir in the cooked brown rice, cumin, paprika, salt, and black pepper. Mix well and cook for an additional 2-3 minutes to allow the flavors to blend.

Spoon the rice and tofu mixture into the roasted bell pepper halves, filling them evenly. Return the stuffed peppers to the baking sheet and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is heated through.

Serve the Turkish-Style Stuffed Bell Peppers warm, garnished with fresh herbs or a dollop of plain yogurt, if desired.