Stuffed bell pepper
Stuffed Bell Pepper
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- 1 large red, yellow, or orange bell pepper
- 1 small onion, diced
- 2 cloves garlic, minced
- Small bunch fresh basil, chopped
- 1/4 pound tofu, finely chopped
- 1 tomato, diced
- 1 teaspoon tamari
- Salt and pepper
- Olive oil for sauteing
- 1/4 cup white wine
Cut the top off the pepper and carefully scoop out the seeds. Rinse and set aside. In a medium saute pan, heat olive oil. Add onion and cook, covered, until soft and translucent. Add tomato, basil, garlic, and tofu. Saute until well heated. Add tamari and salt and pepper to taste. Place bell pepper on a well-greased pie plate and stuff with tofu mixture. Pour white wine over pepper and place pepper top on. Bake for about 15 minutes at 350 minutes or until pepper is cooked.
Reference: Stuffed bell pepper
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