Halved Bell Pepper Stuffed
Halved bell pepper stuffed is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes by Spoonsparrow!
Ingredients
- 4 red bell peppers
- 300 g millet
- 200 g tofu
- 1 large egg
- 2 tbsp flour (Vienna Griessler)
- 1 tbsp freshly grated Parmesan
- 1 tbsp fresh thyme
- 1 tbsp finely chopped parsley
- 1 clove garlic (pounded in mortar)
- Salt
- freshly ground pepper
- extra virgin olive oil
- Vegetable oil for frying
- 1 jar tomato sauce (from the organic store)
Instructions
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1.
Preheat oven to 180°C fan.
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2.
Wash bell peppers, cut lengthwise in half, remove seeds and set aside. Cook millet according to package instructions in salted water, then drain and set aside. Pat tofu dry with kitchen paper, cube it, coat in egg, then dredge in flour mixed with Parmesan, and fry in 2-3 tbsp hot oil over medium heat until golden brown, turning frequently. Season with salt and pepper. Mix millet with herbs, garlic, salt, pepper and 2-3 tbsp good olive oil. Fold in fried tofu gently. Fill bell pepper halves with the millet mixture. Spread tomato sauce in a suitable baking dish and place the stuffed peppers inside. Bake at high temperature for 25 minutes. Plate the filled peppers with tomato sauce, garnish with herbs and serve hot.
