Friday, March 5, 2010

Tofu Stuffed Peppers

Lately we've been getting a weekly delivery of veggies from an organic farm. Even though it's nice to receive fresh organic produce to our doorstep, we don't have control over it. It's all about seasonal cooking. Though some would find it intimidating, we see it as a challenge. 
Last week we got a bunch of beautiful long red peppers, and with a bit of creativity we made up a delicious tofu stuffing to go inside them. It's very quick to make, and the result is tasty and surprising.
We also tried to stuff tomatoes with the same stuffing. It turned ok, but we found that with the red peppers it worked much better.

4 long red peppers

for the stuffing:
1 cup cooked white rice
1 medium onion
2 cloves garlic
1/4 cup roughly chopped coriander
1/4 cup roughly chopped parsley
300 gr tofu, cubed
1 tsp ground cumin
1 tsp salt
1 tsp ground black pepper
1/2 to 1 tbs vanilla extract (to taste)
1/4 cup chopped dates
1/2 cup peeled walnuts
olive oil

The Recipe:
In a food processor, grind together the onion, garlic, coriander, parsley, tofu, cumin, salt and pepper. Transfer into a bowl and mix in the rest of the ingredients. 
Now cut open the peppers lengthwise. Remove the seeds with your hands.
Arrange the peppers on a baking dish with covered with baking paper, drizzle olive oil  on top and bake in the oven at 180 C for 30 minutes. After baking let the peppers cool for a few minutes, and serve warm.

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