FOODSERVICE

Stuffed mini bell peppers

Preparation

  1. Finely dice onions, garlic, and zucchini. 
  2. Heat oil in a pan and sauté Berief organic tofu mince, onions, garlic and zucchini. Add chopped tomatoes, herbs, and pre-cooked rice, blend and season to taste with salt, pepper and soy sauce.
  3. Preheat oven to 200 °C upper and lower heat (180 °C convection).
  4. Fill the mince-rice mixture into the prepared mini bell peppers, place in a casserole dish and bake in the oven for approx. 30-35 minutes.
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