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Quinoa and Tofu Stuffed Pepper

by KeriGlassman  |  Jun 4, 2013

Quinoa and Tofu Stuffed Pepper
  1. PREP
  2. 15 m
  • COOK
  • 45 m
  • TOTAL
  • 1 h

This vegetarian dish offers up protein, fiber and plenty of nutrients. Any color of bell pepper you can be used in this recipe.

INGREDIENTS

SERVES 1

  • 1 green bell pepper
  • 1/2 cup cooked quinoa
  • 2 oz firm tofu
  • 1/2 tomato(es)
  • 1/3 zucchini(s)
  • 2 tsp pine nuts
  • 1/4 lemon
  • 1 tsp extra-virgin olive oil
  • 1/2 garlic clove
  • 1/8 onion
  • 1 dash salt and pepper

DIRECTIONS

1 Preheat the oven to 375F.
2 Cut the top off of the bell pepper and remove the seeds and ribs, leaving the remaining pepper intact. Trim the bottom slightly, if necessary, so it will stand up straight.
3 Combine the quinoa, tofu, tomatoes, zucchini, pine nuts, lemon juice, oil, and garlic, onion in a medium bowl and then fill pepper. Season to taste with salt and black pepper.
4 Place the bell pepper in a baking dish and add enough water to come halfway up the sides of the dish.
5 Cover with foil and bake for 45 minutes.