Veggie Vegetarian Stuffed Peppers

What is needed:
- 1 hr
- firm tofu
- onion/scallions
- few mushrooms
- tomato sauce
- red pepper (1/person)
- couscous
- lettuce and whatever veggies/nuts you have around for a side salad.
- olive oil, balsamic vinegar, spices

Vegetables:

Before: Chop the onions and mushrooms into small pieces. Slice the top the pepper and core it (use tops for salad:) if they don't stand upright on their own, slice the bottom to create a flat surface. Toss together chopped lettuce, and raw veggies in a bowl.

During: Saute onion/mushrooms in a drizzle of olive oil on stove. Top the raw salad with an olive oil-vinegar-salt-pepper dressing.

Protein:

Before: Dice up tofu into very small pieces

During: Add into saute pan and cook for additional 8-10 minutes approx. Add salt, pepper, garlic and onion powder. Spill in about a 1/4 cup of tomato sauce, just enough to coat the veggie/tofu mixture

Carbohydrate:

Before: Pour raw couscous in a bowl or pot.

During: Add the appropriate amount of boiling water, cover the pot/bowl, then fluff after about 10 minutes. Mix the couscous into the veggie/tofu or vice versa!

Build:

Stuff each pepper with the couscous/tofu mixture; cover with foil and pop in the oven at 350 for about 45 minutes.

After!

** Chop vs. Dice: Chopping is irregular pieces and Dicing makes uniform pieces

*My apologies for the multiple pot clean up, I will do better in the future, but remember to always coat the pans for the oven in foil or parchment paper!

, Sarah