Vegetarian Summer Stuffed Peppers (idea)

Ingredients:

• Four good sized bell peppers (capsicums to you Aussie types)
• One pound of firm tofu, drained and mashed up
• One small to medium sized yellow or red onion, minced
• 1/4 cup mayonnaise
• 1/4 cup shredded Asiago, Parmesan or Romano cheese (or a blend of any of those)
• garlic powder, Italian herb mix, salt, and pepper to taste

Preparation: Wash the peppers, cut the tops off, and remove all of the seeds, then set aside.

In a bowl, combine tofu, mayonnaise, herbs, spices, and cheese.

Spoon the tofu mixture into the peppers. Set them on a plate and chill for about an hour to allow the flavors to do their thing. Serve with your favorite cold drink.

This is fantastic on hot muggy days and tastes frighteningly like egg salad, only better.

This is lacto-ovo vegetarian friendly, but not vegan, but substituting Vegenaise and soy cheese would make it vegan.

Thanks to avalyn for the vegan substitution suggestion!