Cheddar-Rice Pepper Cups

3 large green peppers 
Salt 
8 ounces firm tofu, drained and finely chopped 
1/4 cup sliced green onions 
1/4 cup chopped celery 
1/4 cup chopped radishes 
1 clove garlic, minced 
1 tablespoon butter or margarine 
2 cups cooked rice 
1 1/2 cups (6 ounces) grated Cheddar cheese, divided 
1/4 teaspoon ground black pepper

1. Cut peppers in half lengthwise; discard seeds and membranes. Cook in boiling salted water for 5 minutes; drain. Arrange cut side up in 12x8x2-inch baking dish; sprinkle with salt.
2. Cook tofu, vegetables and garlic in butter in large skillet until vegetables are tender crisp. Toss with rice, 1 cup cheese, 1 teaspoon salt and pepper.
3. Fill each pepper half with 2/3 cup mixture.
4. Bake, covered, at 350°F (175°C) 25 minutes.
5. Sprinkle remaining 1/2 cup cheese over cups. Bake 5 minutes, or until cheese is melted.

Makes 6 servings.