Preheat your oven to 350°F. Line a 9” X 13” X 2” baking pan with parchment paper.

Slice 2 large red, yellow, or orange bell peppers in half lengthwise.

Cut out white membranes and seeds, rinse, and set aside.

In a large sauté pan, over medium heat, sauté the mushrooms and onion until soft.

Sprinkle the onions and mushrooms with a little salt and pepper.

Deglaze the pan with the vinegar and add the baby kale.

When the baby kale is wilted add the soy sauce, garlic, tofu, and pine nuts.

Stir and sauté until all ingredients are well combined and heated through.

Remove the pan from the heat.

Divide the tofu filling into fourths. Stuff each pepper half with a fourth of the filling.

Place each filled pepper half in the baking pan. Use all the stuffing (pile each pepper high).

Bake the peppers for 30 minutes.

Remove from oven and top each stuffed pepper with ½ oz. of Havarti.

Bake peppers for 15 minutes more to melt the cheese.

Plate peppers and EAT!!!