Healthy stuffed capsicum with rice (or quinoa) + tofu


- two yellow peppers, cut in half and roasted in a 200’C oven for 15 minutes.

- While roasting, cook one cup of rice (or quinoa) in two cups of vegetable stock and sauté some diced onion, celery and carrot in a non-stick pan.

- Once quinoa / rice is cooked combine the quinoa / rice and vegetables, along with some diced tofu and dried basil, and then spooned the rice mixture into the pepper halves.

- roast the stuffed peppers for an additional 10 - 15 minutes, the meal is done. 

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