Stuffed Peppers
1/2 yellow onion, diced
1 garlic clove, diced
2 tbsp finely diced carrot
4 oz tofu
1/2 cup cooked lentils
1/2 cup cooked quinoa
Pinch fresh thyme and basil
1 tbsp grated Parmesan cheese
1 red bell pepper, seeded and halved
Preheat oven to 350℉. Sauté onion, garlic, carrot, and tofu. Add fresh herbs and continue to cook for another minute. Remove pan from heat and stir in all remaining ingredients, except bell pepper. Stuff pepper halves with mixture and bake for 25 minutes. Serves 2.
