Recipe provided courtesy of USA Rice Federation.
3 large green peppers
8 ounces firm tofu, drained and finely chopped
1/4 cup sliced green onions
1/4 cup chopped celery
1/4 cup chopped radishes
1 clove garlic, minced
1 Tablespoon butter or margarine
2 cups cooked rice
1 1/2 cups (6 ounces) grated Cheddar cheese, divided
1/4 teaspoon ground black pepper
Cut peppers in half lengthwise; discard seeds and membranes.
Cook in boiling salted water for 5 minutes; drain.
Arrange cut side up in 12x8x2-inch baking dish; sprinkle with salt.
Cook tofu, vegetables and garlic in butter in large skillet until vegetables are tender crisp.
Toss with rice, 1 cup cheese, 1 teaspoon salt and pepper.
Fill each pepper half with 2/3 cup mixture.
Bake, covered, at 350°F (175°C) 25 minutes.
Sprinkle remaining 1/2 cup cheese over cups.
Bake 5 minutes, or until cheese is melted.