Cheddar-Rice Pepper Cups

Makes 6 servings.

Ingredients

• 3 large green peppers
• salt
• 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

Directions

1. Cut peppers in half lengthwise; discard seeds and membranes.
2. Cook in boiling salted water for 5 minutes; drain. Arrange cut side up in 12x8x2-inch baking dish; sprinkle with salt.
3. Cook tofu, vegetables and garlic in butter in large skillet until vegetables are tender crisp.
4. Toss with rice, 1 cup Cheese, 1 teaspoon salt and pepper.
5. Fill each pepper half with 2/3 cup mixture. Bake, covered, at 350 degrees 25 minutes.
6. Sprinkle remaining 1/2 cup Cheese over cups. Bake 5 minutes, or until Cheese is melted.