Stuffed Peppers X

Ingredients for 2 servings:

• 2 cup(s) water, boiling
• 1 cup millet, approx. 160 g
• Water, boiling
• ¼ tsp turmeric
• 4 bell peppers
• 200 g tofu, plain
• 2 cl Balsamic vinegar de Modena
• 4 cl soy sauce (tamari)
• 1 handful of spring onions – green in rolls
• 6 tbsp applesauce, fresh
• 1 tsp salt
• 1 pinch(s) of sugar
• ½ tsp paprika granules
• Fat, for 1 l fireproof bowls
• Water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, dairy-free, vegan

2 servings 2 ovenproof bowls with lids Mash the tofu with a fork, drizzle with balsamic vinegar and tamari, let it simmer. Rinse the millet with boiling water to remove any bitterness, add to the boiling water, place a wooden spoon upright in the pot (this will prevent it from boiling over), reduce the heat to level 0.5 of three possible levels, close the lid, turn off the heat after 8-9 minutes, and let it swell. Cut the tops off the peppers (use for something else, e.g. buckwheat bread), cover with water, simmer for a good 10 minutes, until al dente, refresh, and drain. Mix the tofu with the millet, a handful of spring onion greens rolled up, apple sauce, salt, sugar, and paprika granules, season to taste and add more seasoning if necessary. Fill the peppers, place two peppers each in a greased ovenproof dish, spread the remaining filling around each pepper to prevent them from falling over, pour water over them so that it reaches about 1 cm high in the dish, close the lid, and bake in a cold oven at approximately 150°C (convection oven) for about 30 minutes. It should be gently bubbling. My own recipe.