Stuffed Piquillo Peppers
This vegetarian lunch features sweet green pea mash.
Unlike your typical stuffed bell peppers, this recipe uses piquillo, “a variety of chili that tastes sweet and is mild in heat,” says Seattle-based chef Dana Tough of ChefSteps. Plus, they contain capsaicin, which has been shown to help boost your metabolism.
- 1 cup firm tofu, diced
- 3 tablespoons green pea mash
- ¾ cup cooked farro
- 5 piquillo peppers
- Lemon juice
- Arugula, for garnish
In a bowl, add the farro, green pea mash, and diced tofu. Season with lemon juice, salt, and pepper to taste and mix well. Cut off the tops of the piquillo peppers, then stuff them with the farro mixture. Place the final product in an airtight container and store in the fridge.
At your desk:
Transfer to a serving plate and garnish with arugula.