Recipe | Tofu and Mushroom Stuffed Bell Peppers

The haze season in Singapore has started so it was a stay-at-home lunch for us. The dish I'm sharing today is at the bf's request for something less oily yet full of flavour. I think this passes muster :) Plus, it's very healthy. Also, the combination of mozzarella and bell peppers somewhat reminds me of pizza - so it's best of both worlds!

I couldn't stop admiring them when they were out of the oven because they're too pretty to eat.

Tofu and Mushroom Stuffed Bell Peppers

Makes: 4   Prep time: 20 min   Cook time: 50 min  

Ingredients
3-4 tbsp oil
2 shallots, minced
2 cloves of garlic, minced
salt and pepper to taste
50 g button mushroom, roughly chopped
splash of rice wine vinegar
300 g pressed/extra firm tofu, cut into small cubes
1 tbsp soy sauce
2 bell peppers, halved
handful of mozzarella

Directions

1. Heat up oven to 180°C. Meanwhile, cut bell peppers into halves and remove the white membrane and seeds. Lightly brush bell peppers with oil and season with salt and pepper.
2. In a wok, heat up the oil, shallots and garlic to start. When it's aromatic, turn up the heat and add in mushrooms. Season with salt and pepper.
3. Stir-fry mushrooms for about 2 mins and deglaze with rice wine vinegar. 
4. Add in tofu and mix well with soy sauce. Stir-fry for another 2 minutes or so for the flavours to be well combined.
5. Scoop the mixture into the bell peppers and bake at 180°C for 30 minutes. 
6. Add in mozzarella and bake for another 15 minutes.

PS: In the background is an awesome plate of thai-style minced pork with basil. Can't wait to share that recipe! Stay tuned!