Roast the pepper over the high flame, and roast until the edges are lightly charred.
Allow it to cool for about 10 minutes.
Divide the peppers into two lengthwise. Deseed and remove the ribs.
Arrange halved peppers in the tray facing upwards. And set aside.
Drain the excess liquid of the tofu, and crumble them using a fork. Set aside.
For the filling.
Heat oil over medium heat in a large pan.
Add tofu crumbles, corn kernels, cooked brown rice, and salt.
Let it simmer for 2 minutes.
Stir in fire-roasted diced tomato, and cook for 5 minutes in low-medium heat or until the liquid is absorbed by the rice.
Scoop the filling and stuff the peppers.
Bake them in 350°F for about 15 minutes or untul the peppers is soft.
And broil for 3-5 minutes for the appealing finish.
Serve hot with ranch or spicy mayo.
Store. Transfer the leftover to an airtight container and refrigerate for up to 3 days or in the freezer for up to 2 months.Reheat. Gently warm them in the preheated oven at 350°F or gently reheat them in the microwave in 1-minute intervals until it turns warm.Make-ahead. Make the filling and roast the peppers ahead of a day. Stuff the filling and bake them when needed.Optional. Cheese, add a half cup, and stir in when the filling is cooked.