Stuffed Peppers Veg HT
4 Hot Vegetarian Vegetables
Alcohol Dried Fruit Grains Nuts Main Course
Dairy Free Eggless
Firm Tofu, cut into 1cm/1/2- inch cubes
tbsp soy sauce
Long Grain Rice
tbsp Olive oil
small Onion, finely chopped
Red Capsicums (sweet peppers), halved lengthways and deseeded
tbsp Freshly Chopped Parsley
tbsp Pine Nuts
Preheat the oven to 190C, 375F, Gas Mark 5 and lightly oil a baking sheet.
Place the Tofu, sultanas, sherry and soy sauce in a bowl, mix well and set
Place the rice in a small saucepan, cover with 2.5cm/1-inch of salted water,
bring to the boil then cover and cook for 15-20 minutes until just tender,
adding a little more water if necessary.
. Meanwhile, heat the oil in a saucepan, add the onion and sauté gently for 5
minutes, stirring from time to time.
Lightly brush the outer skins of the peppers with olive oil, arrange cut side up
on the baking tray.
Once the rice is cooked, drain well and place in a large mixing bowl together
with the onion, soaked Tofu and sultanas, pine nuts and parsley.
Season well with salt and pepper then use to fill the peppers.
Loosely cover the peppers with aluminium foil then bake for 35 minutes. Serve
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