Stuffed Curry Peppers

Ingredients:

    2 whole eggs (2P)
    18 ounces extra-firm tofu (6P)
    2 cups onion, diced fine (2C)
    3 cups mushrooms, diced fine (1C)
    1/2 cup cooked kidney beans (2C)
    2 1/4 cups red bell pepper diced fine (1C)
    4 green peppers (2C)
    2 2/3 teaspoons olive oil (8F)
    4 garlic cloves, minced
    2 teaspoons hot curry powder
    1/2 teaspoon dry mustard
    1/8 teaspoon celery salt
    1/8 teaspoon cinnamon
    1/8 teaspoon chili powder
    1/8 teaspoon turmeric
    1/8 teaspoon hot sauce, or to taste
    Salt to taste

Directions:

    In non-stick sauté pan, add oil, onion, garlic, mushrooms, kidney beans and red bell pepper.

    Cook until vegetables are tender, then remove from heat and cool.

    In a mixing bowl, place cooked vegetable mixture, eggs, tofu, spices and hot sauce. Mix well until all ingredients have been combined.

    Cut the stem top off the green peppers and remove the seeds inside. Also if necessary, cut a little off the bottom of the green pepper to allow the green pepper to stand still without moving.

    Stuff green peppers with tofu vegetable mixture and place in baking dish.

    If there is any vegetable mixture left over, place around green peppers.

    Tightly seal baking dish with aluminum foil and bake in a preheated oven at 400 degrees for one hour.

    Remove baking dish from oven and place two stuffed peppers on each lunch plate.

    Serve immediately.

Remark: Makes two four-block servings. It makes a great Vegetarian meal.