Step 1

Preheat the oven: Preheat your oven to 425°F (220°C) and lightly grease a 9" x 13" (23 cm x 33 cm) baking dish.

Step 2

Prep the peppers: Cut the bell peppers in half lengthwise from stem to bottom. Remove the core and seeds. I like to leave the stems on as they look pretty and help keep the structure.Arrange the peppers in the prepared dish, cut side up. Drizzle 1 tablespoon of olive oil over the peppers and rub it evenly. Sprinkle ¼ teaspoon of salt over them. Roast for 18-20 minutes, until they are slightly tender and juices collect in the peppers.

Step 3

Prepare the filling: While the peppers roast, heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and sauté until the onion begins to brown, about 5 minutes.Crumble the tofu into the skillet with your hands. Stir in the dark soy sauce, chili powder, oregano, cumin, and black pepper. Cook for another 5 minutes, stirring occasionally, and using your spoon to break up the tofu more if needed.

Step 4

Add the tomato sauce and cooked rice (or other grain), and bring to a simmer. Taste and adjust the seasoning, adding more soy sauce, pepper, or salt as needed. Remove from heat and set aside.

Step 5

Stuff the peppers: Once the peppers are done roasting, use a spoon to fill each pepper with the tofu mixture. Pack the filling in until each pepper is heaping. Top each with shredded vegan cheese (if using).

Step 6

Final roast: Cover the dish with foil (without touching the tops of the peppers) and roast for another 15-20 minutes, until the cheese has melted or the peppers are heated through. Serve hot.