Protein Packed PeppersPrint Recipe
- 1 cup quinoa
- 2 cups water
- Olive oil
- 1 onion
- 3 cloves of garlic
- Smoked paprika
- 1 block of firm tofu
- 1/2 lemon
- 4 red peppers
Take one cup of Quinoa in a sieve and rinse under warm water. Take two cups of cold water, add to a pan with a little salt, add the quinoa and bring to the boil. Reduce to a simmer and cook for 12 mins.
While the quinoa cooks. Add a little oil to a pan and gently fry 1 finely chopped onion and 3 cloves of garlic. After a few minutes, add in chopped courgette, 1 block of firm tofu cut into cubes, a sprinkle of smoked paprika and oregano and gently stir until the quinoa is cooked.
Once cooked, fluff up the quinoa with a fork and add to the pan with the tofu. Squeeze the juice of half a lemon and allow to lightly fry for 5 more minutes.
Take 4 medium sized red peppers and cut around the stalk to remove it before tapping out the seeds. Take a thin slice from the base to ensure that the base is flat and can stand up straight. Begin to fill with the quinoa mixture evenly among the peppers. Optional, top with vegan cheese. Place the stalk tops back on and place on to a baking tray.
Bake in the oven for 30-40 minutes at 170c
Enjoy with a fresh peppers salad, and good friends!