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Preheat oven to 350°F (180°C)
Boil water in a saucepan. Add orzo and cook 5 minutes or until al dente. Drain and rinse.
Mix the orzo, tofu, ricotta, cheddar cheese, spinach, and pesto together in a bowl. Salt and pepper to taste.
In another bowl, crush crisp breads into crumbs and add thyme and parsley.
Stuff pepper halves with tofu mixture and garnish with bread crumbs.
Bake for 20 minutes or until peppers are tender.
Serve with a couscous and citrus salad.
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