Roasted Rice and Kale Stuffed Peppers - Plant-Based Life Foundation

Ingredients

• 1/2 cup onion, chopped
• 6 ounces tofu, firm, cubed
• 1 cup kale, chopped
• 1/3 cup artichoke hearts, marinated, drained, chopped
• 1/4 cup vegetable broth, low-sodium
• 3/4 cup tomato, seeded, finely chopped
• 1 tsp garlic, fresh, minced
• 1 cup rice, cooked
• 1/3 cup yogurt, plain, non-dairy (optional)
• Black pepper, freshly ground, to taste
• 2 red or yellow bell peppers, cut in half lengthwise