Stuffed Curry Peppers with Tofu
Nutrition per serving
Calories | 408 kcal |
Protein | 26.8 g |
Carbs | 41.3 g |
Fats | 16.9 g |
Saturated Fat | 2.5 g |
Monounsaturated Fat | 8.9 g |
Polyunsaturated Fat | 3.7 g |
Sugars | 19.3 g |
Fiber | 16.7 g |
Sodium | 392 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
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.