Stuffed capsicums
I read somewhere a joke that all vegetarians and vegans eat are stuffed capsicums. Ha, ha. If you fancy confirming the stereotype, hit the comments to see how they’re made.
A Daily Thing
I'm Sabine, a French expat from Provence living in Melbourne with my Australian husband. I like it here, but it's not really home - I will explain why bit by bit and occasionally also rant. Say hello: adailything [at] gmail [dot] com :)
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-2 capsicums (and they can be different colours)
-Amaranth
-Kalamata olives
-Tofu
-Olive oil
-Toasted sunflower seeds for garnish
Roast the capsicums first, in a 160 to 180ºC oven for about 15 or 20 mn.
While they are roasting, cook some amaranth (and try to sublimate the cat pee smell – I promise it tastes fine).
Crumble some tofu and fry it in a little oil. When it’s about done, add some sliced olives and the amaranth, + salt and pepper how you like it.
Fill your now roasted capsicum halves with the mixture, and put back in the oven for 5 mn or so (even under the grill would work).
Drop a few sunflower seeds on top to try and make it pretty.