Stuffed sweet peppers with tofu and vegetarian mince.

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Used bresc products

Chopped shallot 1000g

Garlic chopped 1000g

Garlic chopped 450g

Ginger puree 450g

Green & red chilli WOK 450g

Lemongrass puree 450g

Thai yellow curry 450g

Ingredients

4 sweet peppers
300 g vegetarian mince
1 egg
0.5 dl coconut milk
30 g Bresc Shallot chopped
20 g Bresc WOKchilli
2 tomatoes
10 g Bresc Lemongrass puree
10 g Bresc Ginger puree
10 g Bresc Garlic chopped
20 g Thai yellow curry
150 g tofu
2 stalks spring onion 2 g Thai basil, chopped
5 g chives, chopped
10 g coriander, chopped
oil for frying
rice
chilli sauce

Preparation method

Preheat the oven. Cut the top off the sweet peppers and scoop out the centres. Cut the tomatoes into quarters and remove the seeds. Dice. Cut the spring onion into rings and pak tofu into small cubes. Fry them with the shallot, red chilli, ginger and the lemongrass in a dash of oil. Add the tomato. Stir in the mince and the egg, coconut milk and the herbs. Stuff the sweet peppers with the mixture. Bake the peppers at 180 degrees for 20 to 30 minutes until they are tender. Serve with rice and chilli sauce.

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Tags

Vega(n)