Tofu Stuffed Peppers

Cut off the tops of the yellow peppers, creating lids. 

Rinse peppers, remove seeds and ribs and set aside for stuffing. Rinse green pepper, cut in half, remove seeds and ribs and dice.

Chop tofu and puree briefly. Peel garlic and squeeze through a press. Rinse and chop scallions. Rinse mushrooms and thinly slice. Mince dried tomatoes. 

Heat oil in a pan. Sauté garlic and scallions. Add mushrooms and tomatoes, then stir in tofu. Season with salt, pepper and paprika. Pour into yellow peppers.

Rinse rice and add to broth in a large ovenproof dish. Add green peppers and place stuffed peppers in the dish. Cover with aluminum foil or lid and bake in a preheated oven at 200°C (approximately 390°F) for about 35-40 minutes.