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Tofu Stuffed Peppers Veg HT MC 55mins
Serves 4 Hot Vegetarian Vegetables Alcohol Dried Fruit Grains Nuts Main Course Dairy Free Eggless Ingredients 250g/9oz Firm Tofu, cut into 1cm/1/2- inch cubes 50g/2oz sultanas 2 tbsp soy sauce 1 tbsp sherry 75g/3oz Long Grain Rice 1 tbsp Olive oil 1 small Onion, finely chopped 4 Red Capsicums (sweet peppers), halved lengthways and deseeded 2 tbsp Freshly Chopped Parsley 1 tbsp Pine Nuts Salt and pepper
Instructions
1. Preheat the oven to 190C, 375F, Gas Mark 5 and lightly oil a baking sheet.
2. Place the Tofu, sultanas, sherry and soy sauce in a bowl, mix well and set aside.
3. 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.
4 . Meanwhile, heat the oil in a saucepan, add the onion and sauté gently for 5 minutes, stirring from time to time.
5. Lightly brush the outer skins of the peppers with olive oil, arrange cut side up on the baking tray.
6. 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.
7. Season well with salt and pepper then use to fill the peppers.
8. Loosely cover the peppers with aluminium foil then bake for 35 minutes. Serve immediately.
More Vegetarian Recipes | What's in Season | Growing Vegetables
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