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Zone Diet Stuffed Curry Peppers

Contributed by: Scott C. Lane


  • 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


  • 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.


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