1Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper. Place bell pepper halves on cookie sheet.
2In large nonstick skillet, heat oil over medium-high heat. Cook onion in oil about 3 minutes, stirring occasionally, until softened. Add tofu; cook about 2 minutes or until light golden brown. Add kale and artichoke hearts; cook 1 minute longer or until kale is wilted. Stir in broth, tomato and garlic. Cook 1 to 2 minutes or until hot. Remove from heat.
3Stir in rice, yogurt and cheese. Season with salt and pepper. Spoon mixture into pepper halves.
4Bake 25 to 30 minutes or until peppers begin to soften.