Stuffed Peppers

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4 large poblano chilies

1 14-ounce package soft tofu

1 garlic clove, minced

1 onion, finely chopped

3 cups cooked rice, reheated

1 tomato, chopped

2 tablespoons olive oil

2 tablespoons fresh parsley, chopped

2 teaspoons kosher salt

1 cup white Cheddar, shredded

Coconut Rice with Winter Squash

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