2 servings

2 red bell peppers cut in 2 lengthwise, seeded
100 gr cauliflower rice
2 tbsp olive oil
200 gr tofu crumbled or diced
¼ finely chopped onion
50 gr diced mushrooms
1 minced garlic clove garlic
1 tsp oregano
1 tsp cumin
½ diced tomato
1 tsp sea salt
pepper to taste
½ cup homemade tomato sauce
2 tsp nutritional yeast divided (optional)
1 tbsp coriander, finely chopped

Preheat the oven to 400º F. To make the rice place cauliflower florets in a food processor and pulse for 1 second until it has the consistency of rice. You can also grate the cauliflower or chop with a sharp knife.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sauté the tofu until golden, about 4 minutes. Take out and reserve.

In the same pan add the remaining tablespoon of oil and sauté the garlic and onion until it is translucent, about 4 minutes. Add the mushrooms and cook 3 minutes. Now add the cauliflower, oregano and cumin and cook another 2 or 3 minutes.

Add the tofu, tomato and tomato sauce, stir and add the salt and pepper. Set aside.

In a tray or baking dish place the bell peppers and distribute the filling evenly in the 4 halves. Add ½ teaspoon of nutritional yeast to each half. Bake for 30 to 40 minutes or until bell peppers are soft when pricked. Take out and when serving, garnish each half with chopped coriander.

Per serving
Cal: 362.5              P: 15.3               F: 21.4             Cb: 19.2