Ingredients
2
red or yellow bell peppers, or 1 of each, cut lengthwise in half
1
tablespoon olive oil
1
medium onion, chopped (1/2 cup)
6
oz firm tofu, cut into cubes
1
cup torn packed kale leaves
1/3
cup drained Progresso™ marinated artichoke hearts (from 6-oz jar), chopped
1/4
cup vegetable broth
1
medium tomato, seeded, finely chopped (3/4 cup)
1
teaspoon finely chopped garlic
1
cup cooked rice
1/3
cup Greek plain yogurt (from 6-oz container)
1/2
cup crumbled feta cheese (2 oz)
Salt and pepper to taste
Preparation
Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper. Place bell pepper halves on cookie sheet.
In large nonstick skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring occasionally, until softened. Add tofu; cook about 2 minutes or until light golden brown. Add kale and artichoke hearts; cook 1 minute longer or until kale is wilted. Stir in broth, tomato and garlic. Cook 1 to 2 minutes or until hot. Remove from heat.
Stir in rice, yogurt and cheese. Season with salt and pepper. Spoon mixture into pepper halves.
Bake 25 to 30 minutes or until peppers begin to soften.
