If you wanted to just stuff peppers with cheese and nothing else, I would not judge you. However, if today isn’t the day for that, you can add tofu and feel downright healthy in your choices.

For bonus points, use the small sweet peppers that just make everything look a bit more gourmet.

Makes: 20 stuffed peppers

Ingredients:

• About 20 small sweet peppers
• 1/2 block (about 1 cup) firm tofu
• 3/4 cup feta cheese
• 1/2 cup parmesan cheese, grated
• 2 tablespoons fresh-squeezed lemon juice
• About 2 tablespoons fresh herbs of your choice (I used roughly equal amounts of basil and oregano)
• 2 tsp olive oil

Directions:

1. Preheat oven to 375 degrees f
2. Line a baking sheet with parchment paper
3. Cut the tops off the peppers and remove the seeds, keeping the peppers as intact as possible
4. In a food processor combine tofu (1 cup), feta (3/4 cup), parmesan (1/2 cup), and lemon juice (2 tablespoons) and blend until smooth and fully combined
5. Taste – you want this to be lemony and cheesy, if it isn’t both of those things, add a bit more of whatever is missing
6. Add herbs (2 tablespoons) to mixture and mix in completely
7. Stuff the tofu and cheese mixture into the peppers, make sure you get all the way to the bottom (these little guys can hold a lot!)
8. Brush the outside of each of the peppers with olive oil
9. Bake for 20-30 minutes, until peppers are cooked and just starting to blacken on the edges

Notes:

• A bit of the stuffing may try to sneak out while you are baking these. Don’t worry, you can just cut that off and now you have a little treat for the chef.