Ingredients
1 bell pepper
1 cup rice
½ cup extra firm tofu Oil (for drizzling and pan) For the Chimichurri Sauce
½ cup olive oil
2 tbsp red wine vinegar
½ cup parsley, finely chopped
3-4 garlic cloves, minced
1 tbsp chili, finely chopped
¾ tsp dried oregano
1tsp kosher salt
Instructions
Cut a bell pepper in half and remove the inside, rinsing away seeds if needed.
Lay the bell pepper down on a baking sheet with parchment paper (or an aluminum pan for the barbecue, or directly on the barbecue grill) and drizzle oil over top. Bake at 350° F for 20-40 minutes.
Meanwhile, cook white or brown rice according to package. Drizzle oil in a pan and warm to medium heat. Drain extra-firm tofu and crumble with a potato masher. Transfer rice to the pan and blend with tofu. Remove from heat and set aside.
Make the chimichurri sauce (or another if you prefer), then pour over rice and tofu, and mix ingredients together. Remove bell pepper from oven, and spoon rice and tofu mixture into the open pepper.
Robyn Karmazyn | Contributing Writer
