Name: Plant-Protein Stuffed Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 5 small peppers; 3 cups chopped Swiss chard; 1 8 oz package of firm tofu, crumbled; 2 tomatoes, diced; 1 cup frozen peas; 1 cup cooked or canned chickpeas; 4 Tbsp hot water; 4 Tbsp tomato paste; 2 cloves garlic, crushed; 3 Tbsp tamari or soy sauce; 1 Tbsp miso paste; 1 tsp curry powder

By Hollie Kempton

(1)

Try these delicious stuffed red peppers for your next meal.

Prep: 15 mins Cook: 45 mins Total: 1 hr Yield: 4 servings

Gluten Free Low Sugar Nut Free

Ingredients

5 small peppers
3 cups chopped Swiss chard
1 8 oz package of firm tofu, crumbled
2 tomatoes, diced
1 cup frozen peas
1 cup cooked or canned chickpeas
4 Tbsp hot water
4 Tbsp tomato paste
2 cloves garlic, crushed
3 Tbsp tamari or soy sauce
1 Tbsp miso paste
1 tsp curry powder

Instructions

1. Preheat oven to 350 degrees F.
2. Cut the top off the peppers and remove seeds. Save the tops.
3. Place the miso paste and hot water in a small bowl and stir until miso dissolves.
4. Place the tofu and garlic into a frying pan and saute on medium heat with a little water until cooked through.
5. Turn the heat down to low and add the Swiss chard, curry powder, miso paste mixture, tomato paste, tamari, peas and chickpeas, stirring frequently. Heat until the Swiss chard is cooked through
6. Spoon the mixture into the peppers and place the pepper lids on top.
7. Bake until the pepper is cooked through and lightly charred in patches.