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Preheat oven to 350°F. Drain tomatoes, reserving 1 tablespoon of the oil. Chop tomatoes; set aside. For pesto: In a food processor, combine the reserved 1 tablespoon oil, the basil, tofu, 3 tablespoons of the Romano cheese, the pine nuts, salt, and pepper. Cover and process until mixture is nearly smooth, scraping side as necessary.
In a medium bowl, combine the pesto, chopped tomatoes, chicken, and canned beans. Place pepper halves, cut sides up, in a 2-quart rectangular baking dish. Divide tofu mixture among pepper halves. Pour the water around the peppers in baking dish.
Bake, covered, for 40 to 45 minutes or until peppers are tender and filling is heated through. Using a slotted spoon, transfer pepper halves to a serving platter. Sprinkle with the remaining Romano cheese. Makes 4 servings.