1 medium onion, diced
4-5 cloves garlic
1 tablespoon vegetable oil (I used olive)
6 medium sized red peppers
1-2 chipotle peppers in adobo sauce, chopped
1 tablespoon liquid smoke
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander
1 tablespoon dried oregano
fresh ground black pepper, to taste
1 (28 ounce) can diced tomatoes
1 pound firm tofu, frozen, thawed and drained
1. Preheat 375 degrees Fahrenheit. Saute your onions and garlic in the tablespoon of oil until soft and just starting to brown. Meanwhile, slice off the tops of your peppers and discard the green stems, reserving the tops. Scoop out the seeds and discard those as well. Dice up the tops and add that to the onion mixture, sauteing for 1 minute more.
2. Now add the spices (oregano, cumin, coriander, black pepper) and also the liquid smoke and chipotles. Next add the can of tomatoes and bring the whole mixture to a simmer. Crumble the tofu into small pieces and add that as well.
3. Simmer uncovered until the mixture reduces and there is only a little liquid left in the bottom of the pot. Spoon the mixture into the peppers and set on a baking dish. Repeat for all 6 peppers. If the peppers won't stand on their own, try slicing a paper thin piece off the bottom for stability, being careful not to cut a hole into the bottoms.
4. Bake for 20 minutes until the peppers are just warmed but not so soft they are falling apart.
Source of recipe: I was craving sloppy joes without the bread and thought this stuffing peppers would be a great alternative.