Tofu Stuffed Peppers

Photo: The Royal Kitchen

Ingredients

4 long red peppers

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 teaspoon ground cumin

1 teaspoon salt

1 teaspoon ground black pepper

1/2 tablespoon to 1 vanilla extract (to taste)

1/4 cup chopped dates

1/2 cup peeled walnuts

olive oil

Preparation

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.