Baked peppers stuffed with quinoa and smoked tofu

Ingredients

For 1 serving

• Bell peppers250 g
• Quinoa35 g
• Smoked tofu140 g
• Cherry tomatoes100 g
• Capers1 teaspoon
• Nutritional yeast1 tablespoon
• Basil5 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy

In season: June – September

Method

1. Heat a conventional oven to 200 °C. Rinse the quinoa and cook it covered over low heat with twice its volume of water and a pinch of salt for 15 minutes, until the water is absorbed.
2. Meanwhile wash the peppers, halve them lengthways and remove the seeds and white membranes.
3. Cut the smoked tofu into small cubes of about 5 mm and the cherry tomatoes into quarters; rinse the capers. Mix them in a bowl with the quinoa, the torn basil, half the oil, salt and black pepper.
4. Fill the pepper halves with the stuffing, pressing it down well, and sprinkle with the nutritional yeast and the remaining oil.
5. Arrange them in a lined baking dish, add a finger of water to the bottom and bake for 30 minutes, until the peppers are soft and the tops golden.