“Gourmet Vegan Hungarian Lunch: Tofu Stuffed Bell Peppers with Creamy Sun-Dried Tomato Sauce”

Allergens

Soy (from tofu)

Ingredients

• 6 large bell peppers (assorted colors)
• 1 lb firm tofu
• 1 cup sun
• dried tomatoes (not in oil)
• 2 cups vegetable broth
• 1 cup almond milk
• 1 cup couscous
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 cup chopped fresh parsley
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper, to taste

Instructions

1. Preheat oven to 350°F (175°C). Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish. In a blender, combine sun dried tomatoes, vegetable broth, almond milk, garlic, parsley, lemon juice, olive oil, smoked paprika, cumin, salt, and pepper. Blend until smooth. Press the tofu to remove excess water and crumble it into a mixing bowl. Add 1/2 of the sun dried tomato sauce and mix well. Stuff each bell pepper with the tofu mixture and place them in the baking dish. Pour the remaining sun dried tomato sauce over the stuffed peppers. Cover with aluminum foil and bake for 40 minutes. Uncover and bake for an additional 15 20 minutes, or until the peppers are tender.

Chef’s Insight

The secret to perfect stuffed bell peppers is to cook them until tender but not mushy, ensuring the perfect balance of textures.

Notes

Feel free to add additional seasonings to taste, such as black pepper or ground nutmeg.