Healthy Stuffed Bell Peppers

A fun and impressive way to eat healthy. Rice, vegetables and tofu stuffed into bell peppers, covered with tomato soup and cheese, who could resist?

To prepare the peppers: slice the top off and remove all the seeds.

Place the peppers in boiling water for about 3-5 minutes.

Remove from the boiling water and shock under cold water.

Put aside.

Saute the onions and mushrooms in a big saute pan until tender.

Add in the mixed vegetables and the tofu.

Add the shoyu and let simmer for about 2 minutes.

Arrange the peppers in a baking dish.

Fill each pepper with the tofu mixture.

Pour the tomato soup over each pepper.

Sprinkle the peppers with cheese.

If you like , you can put the tops back on for an impressive presentation.

Put the lid on the baking dish and bake at 350 for about 45 minutes.

bell peppers, onion, mushroom, cooked brown rice, mixed vegetables, tofu, tomato soup, shoyu, low-fat cheese