Stuffed mini bell peppers
180 g Berief organic tofu mince
3 tbsp olive oil
2 cloves of garlic
1 medium-sized zucchini
1 small can chopped tomatoes
1 handful of fresh herbs, chopped, e.g. parsley, thyme, basil
1 bag of boil-in-bag rice
12 colourful mini bell peppers
Salt and pepper
A little soy sauce
- Finely dice onions, garlic, and zucchini.
- 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.
- Preheat oven to 200 °C upper and lower heat (180 °C convection).
- 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.