Tofu Stuffed Bell Pepper

Did you know one bell pepper has twice the amount of Vitamin C than an orange? Yes that is true. A medium orange has around 85% of Vitamin C vs a bell pepper that has 160%. So Tangy is not always Vitamin C.

Vitamin C is much needed for stronger immune system, healthier blood vessels, strong teeth and skin. These days we cant get enough of vitamin C. Be it from the supplements to face serums. Foods like bell pepper are high in essential vitamins. So get good in and get good out.

I love this preparation of stuffed capsicum. Its heartwarming and high protein with the crunchiness of grilled corn and cashew nuts. Green bell peppers are the best for this recipe as they have a slight bitter taste which compliments the stuffing.

Recipe

2 green bell peppers, halved

1/2 pack firm tofu, drained and mashed

1/2 cup frozen corn

1 red onion, chopped

1/4 cup cashews

1/2 cup boiled potato, mashed

1 tsp coriander powder

1/2 tsp red chili powder

1/2 tsp cumin powder

1/2 tsp garam masala

salt to taste

• Preheat oven at 400 deg C
• Rub the inside and outside of halved capsicum with some salt and olive oil.
• Heat a pan on medium high. Add frozen corn and do a pan grill. Remove from pan and keep aside.
• Now add 1 Tbsp vegetable oil.
• Add onions and cook until translucent.
• Add tofu and potato and crush with a spatula and mix well. Cook enough so tofu dries out.
• Remove from heat. Add corn, cashews, all the dry spices and salt. Mix well.
• Fill in the stuffing in the capsicum. Bake for 10 min covered and 10 more minutes uncovered.