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Small stuffed green peppers


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For 2-4 people
4 small green peppers
300 g of tofu
4 tablespoons black olives
2 tablespoons capers
1 bunch of parsley
breadcrumbs (old)
1 clove of garlic
extra virgin olive oil
salt and pepper


Cut the top of the peppers, wash and remove the pips.
Crumble the tofu with a fork and place in a bowl.
Cut the olives into slices, chop the parsley, capers and garlic.
Soaked the bread with water.
Combine all ingredients in a mixing bowl, pour a little olive oil, season with salt and pepper and taste to make sure the dough is fine.
If it is too dry, add a few tablespoons of water.
After laying the peppers on a lightly greased baking strategy or covered with parchment paper, fill them with the mixture and place in preheated oven at 180° C for at least 20 minutes, taking care not to let them burn, turning them from time to time.

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With this preparation are a lot more good vegan version!
The same can also be used for filling the eggplants and tomatoes baked tofugratè!!

(Thanks to Stefy)

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