From Laura Lamont’s The New Low-Carb Diet Cookbook.
This is a great low-carb vegetarian choice for a filling lunch. The sweetness of the peppers works wonderfully with the creamy melted cheese.
Tofu-Stuffed Red Peppers
Preparation time: 15 minutes, plus 4 minutes soaking
Cooking time: 35 minutes
4 red peppers, deseeded and halved vertically
400g/14oz firm tofu, finely chopped
1 garlic clove, finely chopped
¼ red onion, chopped
4 mushrooms, chopped
1 tsp chopped oregano leaves
1 tbsp passata
1 tsp stevia powder
½ tsp smoked paprika
80g/2¾oz mozzarella cheese, grated
freshly ground black pepper
2 large handfuls of mixed salad leaves, to serve
1. Preheat the oven to 180°C/350°F/gas 4. Put the red peppers in a bowl, cover with boiling water and leave to stand for about 4 minutes until softened slightly. Drain and pat dry on kitchen paper.
2. Heat a non-stick frying pan over a low heat and add the tofu, garlic, onion, mushrooms, oregano, passata, stevia powder and paprika, then season to taste with pepper. Stir until heated through, then leave to simmer over a low heat for about 10 minutes until the onions and garlic have softened, adding a splash of water, if necessary, if the ingredients begin to stick. Remove from the heat and leave to cool for a few minutes, then stir in the mozzarella and mix together well.
3. Put the red peppers, skin-side down, in a baking tray and spoon the mixture evenly into the peppers, packing it into the centre of each one. Bake for about 20 minutes until the red peppers are tender and the topping is bound by the melted mozzarella. Serve hot with the mixed salad leaves.
If you’re looking for a new approach to healthy eating and weight loss, nutritional therapist Laura Lamont’s The New Low-Carb Diet is the effective long-term answer.
“Groundbreaking recipes for healthy, long-term weight loss”
The New Low-Carb Diet by Laura Lamont