John and I kind of invented this dinner on the fly when we were thinking about our weekly menu. We talked about wanting to use tofu and farro and decided that a stuffed pepper would be a way to combine them both.

After using the food processor to chop up the mushrooms, onions, and garlic into equally sized pieces, I sauteed them. Earlier in the day I had made farro using the oven-method. I mixed the farro in and added very small cubed tofu, and some spices, a little tomato paste, and a can of diced tomatoes.

We microwaved the bell peppers until they were pliable and stuffed the farro mixture into them. I cooked the stuffed peppers at 350F for 35 minutes.

This was a tasty, inventive, and filling vegan dish.