3 tablespoons finely grated Romano cheese plus 1½ tablespoons, divided
¼ cup pine nuts
⅛ teaspoon salt
⅛ teaspoon ground pepper
1½ cups shredded cooked chicken breast (about 10 ounces)
1 cup canned navy beans, rinsed and drained
2 large red, yellow, and/or green bell peppers (about 10 ounces each), halved lengthwise and seeds removed
½ cup water
Preheat oven to 350°F. Drain tomatoes, reserving 1 tablespoon of the oil. Chop the tomatoes; set aside. For pesto, combine the reserved 1 tablespoon oil, the basil, tofu, 3 tablespoons of the Romano cheese, the pine nuts, salt, and pepper in a food processor. Cover and process until mixture is nearly smooth, scraping side as necessary.
Combine the pesto, the chopped tomatoes, chicken, and canned beans in a medium bowl. Place pepper halves, cut sides up, in a 2-quart rectangular baking dish. Divide the tofu mixture among the pepper halves. Pour the water around the peppers in the baking dish.
Bake, covered, for 40 to 45 minutes or until the peppers are tender and the filling is heated through. Using a slotted spoon, transfer the pepper halves to a serving platter. Sprinkle with the remaining 1½ tablespoons Romano cheese.