Plant Protein Stuffed Peppers


This is so delicious!!! I found this one on the internet and only replaced tamari with Braggs Liquid Aminos.

Total: 1 hour  Prep: 15 minutes  Cook: 45 minutes  Yield: 4 servings

• 5 small peppers
• 3 cups chopped Swiss chard
• 1 8-ounce pkg firm tofu, crumbled
• 2 tomatoes, diced
• 1 cup frozen peas
• 1 cup cooked or canned chickpeas
• 4 Tbsp hot water
• 4 Tbsp tomato paste
• 2 cloves garlic, crushed
• 3 Tbsp tamari or soy sauce (I used braggs liquid aminos)
• 1 Tbsp miso paste
• 1 tsp curry powder

1. Preheat oven to 350 degrees F.
2. Cut the top off the peppers and remove seeds. Save the tops.
3. Place the miso paste and hot water in a small bowl and stir until miso dissolves.
4. Place the tofu and garlic into a frying pan and saute on medium heat with a little water until cooked through.
5. Turn the heat down to low and add the Swiss chard, curry powder, miso paste mixture, tomato paste, tamari, peas and chickpeas, stirring frequently. Heat until the Swiss chard is cooked through




Works Cited:

T.Colin Campbell, Nutrition Studies Recipes