Tofu & cashew nut stuffed pepper

Preparation time: 2 mins
Cooking time: 40 mins
Number of servings: 1

Nutrition information per serving:

Calories: 375
Sugar: 14g
Fat: 15g
Saturates: 3g
Salt: 0.4g

Ingredients

1 red pepper
50g of tofu
1 clove of garlic, minced
Pinch of dried parsley
30g of rice, uncooked weight
1 tbsp of Worcestershire sauce
25g of cashew nuts, chopped
25g sweetcorn
1 spring onion

Method

1. Preheat oven to 180 degrees C. Prepare rice according to package directions.
2. Parboil pepper in boiling water for 4 minutes.
3. Add cooking spray to a frying pan (medium heat) and gently cook tofu with minced garlic clove in pan until browned.
4. Add parsley and seasoning of choice. Cook for 1 minute. Stir together rice, sweetcorn, Worcestershire sauce, chopped cashew nuts and tofu mixture. Pack into pepper halves.
5. Bake uncovered 30 minutes or until heated through. Add some spring onion or a little cheese on top if desired.
6. Serve the stuffed peppers with a tossed salad.

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