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Stuffed peppers

4 peppers

1 cup whole basmati rice

1 pack of red tofu (Taifun)

Half zucchini

A handful of capers

A handful of black and green olives

A handful of dried tomatos, soaked for 2 hours

A few basil leaves



Extra-virgin olive oil



Cook the rice as per instructions on the package (usually 1 cup of rice for 2 cups of water).

In the meantime cut the pepper caps, set them aside and clean the inside.

Dice the zucchini and tofu, pit the olives and dice them finely, clean the capers from their salt and cut the tomatos and basil finely.

In a pan put 2 spoons of olive oil and a pinch of assafetida, add all the vegetables and tofu and sauté for a couple of minutes. Savour with salt and pepper to taste. Once it’s ready, add the rice and sauté for another couple of minutes.

Heat the oven at 200°C, grease a baking tray with olive oil, fill the peppers with the vegetable rice, close them with their caps and bake for 30-40 minutes. Serve lukewarm.

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