Italian stuffed peppers are protein-rich, healthy, fresh and delicious! Stuffed with smoked tofu, brown rice, parsley and tahini dressing. They’re easy to make, meal prep and freezer friendly.
Ingredients
3
sweet pointed peppers (mixed colours)
200 g
brown rice, cooked
250 g
smoked tofu
1 tbsp
cumin powder
1 tsp
sweet paprika powder
3 tbsp
tahini
2 tbsp
olive oil
4 strings
fresh parsley
1
handful of smoked almonds
2 tbsp
coconut yoghurt, to serve
6
green olives, to serve
How to make
1
Preheat the oven to 200 degrees Celsius.
2
Cook the rice according to the package. Drain and add 2 tbsp olive oil.
3
Cut the pointed stuffed pepper in half, remove the seeds and put it in an oven dish. Sprinkle some sweet paprika powder, cumin, pepper and salt and fill with sweet peppers with rice and cubed smoked tofu.
4
Roast the peppers for 25 minutes in the oven.
5
Add some fresh parsley, smoked almonds, and drizzle tahini when ready. Add coconut yoghurt and green olives according to your taste. Enjoy!
calories: 808 (40%)
fat: 37g (46%)
saturates: 6g (27%)
sugars: 3g (6%)
salt: 381mg (64%)
protein: 35g (60%)
carbs: 80g (160%)
fibre: 10g (33%)
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