Stuffed Curry Peppers with Tofu

Nutrition per serving

Calories408 kcal
Protein26.8 g
Carbs41.3 g
Fats16.9 g
Saturated Fat2.5 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat3.7 g
Sugars19.3 g
Fiber16.7 g
Sodium392 mg

Ingredients

Olive Oil
Onion
Garlic
Mustard, Dry
Kidney beans (canned)
Tofu, Firm Plain
Curry Powder
Pepper or Hot Sauce
Salt
Celery Salt
Ground Cinnamon
Ground Turmeric
Egg White(s)
Red Bell Pepper (capsicum)
Mushrooms
Red Bell Pepper (capsicum)
Dried Red Chili

Preparation  
1. Preheat oven to 200C (390F) 
  
2. Dice mushrooms, onion and red pepper. 
  
3. Finely chop garlic.
  
4. Cut the top off each the pepper and remove the seeds inside. 
  
5. Cut a thin slice from the bottom of the peppers to stand up straight. 
  
6. Put a layer of foil on the bottom of the baking dish.

Cooking   
1. Heat oil in a sauté pan over medium heat. Add the onion, garlic, mushrooms, kidney beans, red bell pepper and cook until vegetables are tender. Remove and set aside to cool. 
  
2. In a mixing bowl, combine the cooked vegetables, eggs, tofu, spices and hot sauce. 
 
3. Stuff the peppers with the mixture and place onto the baking dish. Bake in the oven for 45-60 minutes until cooked. 
  
4. Serve immediately.