Tofu & Quinoa Stuffed Peppers

Heat olive oil in 12-inch nonstick skillet over medium heat and cook onions, mushrooms and zucchini, stirring occasionally, 5 minutes or until vegetables are tender. Stir in tofu, beans and 1/4 cup Pasta Sauce; heat through. Remove from heat and stir in cooked quinoa and 3/4 cup cheese; evenly stuff peppers.

Bring remaining Pasta Sauce and peppers in 4-quart saucepot to a boil over high heat. Reduce heat to low and simmer covered 30 minutes or until peppers are tender. Evenly top with remaining 1/4 cup cheese. Remove from heat and let stand covered 5 minutes or until cheese melts.