Stuffed Bell Pepper

Finely chop the vegetables and herbs.

• 1 Garlic clove (~ 0.1 oz)
• 1 Onion, yellow (~ 2.8 oz)
• 6 twigs of Parsley, fresh or frozen (~ 1 Tbsp)
• ½ Chili pepper (~ 0.1 oz)

Dice the tomatoes and crumble the tofu with a fork.

• 2 Tomatoes (~ 8.5 oz)
• 3.5 oz Tofu

Mix the onions, garlic, tofu, parsley, chili, salt and pepper in a bowl.

• Salt
• Black pepper

Wash and pat dry the peppers. Cut off the lid, remove the core and loosely fill with the tofu mixture. Close the pepper by putting the lid back on.

• 2 Bell peppers, red (~ 10.2 oz)

Heat the olive oil in a pot over medium heat. Stew the chopped tomatoes for approx. 2-3 minutes and season with pepper. Stir in the broth, tomato sauce, and peppers and bring to a boil.

• 2 tsp Olive oil
• Black pepper
• ½ cup Vegetable broth
• ¾ cup Tomato sauce, canned

Add the rosemary and basil to the pot. Cover and cook over low to medium heat for approx. 25 minutes until the peppers are cooked but still have a bite to them.

• 1 tsp Rosemary leaves, dried
• 1 tsp Basil leaves, dried

Enjoy your meal!