Today is my meatless day. Cereal for breakfast, hummus for lunch and bell peppers with a stuffing of mushrooms, baked tofu, farro and assorted aromatic vegetables for dinner. I made the farro yesterday. It is such a tasty grain! I bake it in the oven using America’s Test Kitchen recipe for brown rice. It comes out perfectly. The mushrooms which have been processed into small pieces are sauteed until browned and dry. The mushrooms lend a meaty flavor to the dish.

The other day we were at Trader Joe’s and found savory baked tofu. We have been disappointed at how little texture and taste ground turkey lends to the dish. As it turns out the tofu is quite tasty especially when browned with the some spices. The texture also holds up well. John cuts it into little cubes.

I microwave the pepper shells to soften them. We add tomato sauce to all the rest of the stuffing ingredients and bake for 45 minutes.

It turns out tasting pretty good. Better than the ground turkey version. It still needs a bitter note, though. Maybe next time I will chop up a bitter green and add it to the stuffing mixture.

Stuffed bell peppers with faro, tofu and mushrooms