Vegan style  (Serves 6)  Serve this dish with tostada chips.

• 2-3 cups pre-cooked brown rice
• 1 medium (1-½ pounds) eggplant, baked 45 minutes,
  skin peeled off, then drained in a strainer while mashing
• 1 red onion, cleaned and finely chopped
• 1 medium yellow or zucchini squash, carefully washed and finely chopped
• ½ pound firm tofu, drained approximately 15 minutes and crumbled
• ½ cup frozen or fresh green chile peppers, finely chopped
• ¼ teaspoon oregano
• 1 Tablespoon ground cumin
• ½ teaspoon salt
• 4-6 whole fresh bell or poblano peppers,
  stems and seed sacks removed (Cut around the stem base;
  the whole seed sack will come out;
  then wash and drain the inside of the peppers.)

Preheat oven to 375 degrees. Mix the rice, vegetables, tofu, and seasonings in a bowl. Stuff the hollowed-out peppers with the mixture. Set the stuffed peppers in a non-stick baking pan, preferably on their sides. Put a little water in the pan as well. Cover and bake for about 30 minutes. Be sure to check the stuffed peppers so they don’t overcook and dry out. Remove from oven, and cover each pepper with salsa to taste.

http://www.vrg.org/recipes/vjnewmex.htm