Stuffed Bell Pepper


2 large red, yellow, or orange bell peppers
1 tablespoon olive oil
1 onion, diced
2 small tomatoes, diced
Small bunch of fresh basil, chopped
4 cloves garlic, minced
1/2 pound tofu, pressed, drained, and finely chopped
2 teaspoons tamari
Salt and pepper, to taste
1/4 cup white wine


Cut tops off the peppers; reserve. Carefully scoop out the seeds. Rinse peppers; 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, salt, and pepper.

Place bell peppers on a well-greased pie plate and stuff each pepper with tofu mixture. Pour white wine over peppers and replace pepper tops on stuffed peppers. Bake at 350 degrees about 15 minutes, until peppers are cooked.


2 servings

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