Cut the tops of the peppers, remove the seeds and white membranes. Set aside.
In a skillet, sauté the green onions and tofu in the oil for about 5 minutes over high heat.
Season with salt and pepper.
In a bowl, combine with the remaining ingredients, except for the breadcrumbs. Stuff the peppers with this mixture. Sprinkle with the breadcrumbs. Place the peppers in a 20-cm (8-inch) square baking dish or in a small enough pan to keep them upright while baking.
If desired, also place the pepper’s tops in the dish; they will be used for presentation.
Bake for about 1 hour.
At service, top the peppers with their cap.
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