Stuffed Curry Peppers

Vegetarian or not, you’ll love these stuffed peppers full of flavor and ingredients that will satisfy your stomach and taste buds.

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Yield2 Servings
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 1/2 tsps Dr. Sears' Zone Extra Virgin Olive Oil
  • 1 cup Onion - diced fine
  • 4 Garlic cloves - minced
  • 1 cup Mushrooms - diced fine
  • 1/4 cup Kidney Beans - Light Red, BUSH'S
  • 1 cup Red bell pepper - diced fine
  • 4 Egg whites
  • 9 oz Firm tofu
  • 2 tsps Hot curry powder
  • 1/2 tsp Dry mustard
  • 1/8 tsp Celery salt
  • 1/8 tsp Cinnamon
  • 1/8 tsp Chili powder
  • 1/8 tsp Turmeric
  • 1/8 tsp Hot sauce - or to taste
  • Salt - to taste
  • 4 Bell peppers
  • 1 /2 Grapes, shared
Calories 387
Total Fat 13g
Carbohydrates 44g
Fiber 12g
Protein 28g

Instructions

  1. In nonstick sauté pan, add oil, onion, garlic, mushrooms, kidney beans and red bell pepper. Cook until vegetables are tender, then remove from heat and cool.
  2. In a mixing bowl, place cooked vegetable mixture, eggs, tofu, spices and hot sauce. Mix well until all ingredients have been combined.
  3. Cut the stem top off the bell peppers and remove the seeds inside. Also if necessary, cut a little off the bottom of the pepper to allow the green pepper to stand still without moving.
  4. Stuff green peppers with tofu vegetable mixture and place in baking dish. If there is any vegetable mixture left over, place around green peppers.
  5. Tightly seal baking dish with aluminum foil and bake in a preheated oven at 400°F for one hour.
  6. Remove baking dish from oven and place two stuffed peppers on each lunch plate.
  7. Serve immediately.
  8. Have a few grapes for dessert.