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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


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




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.



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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