Summer stuffed peppers

If you like to prepare stuffed peppers, try my new recipe. Pepper, beans and brown rice, and for a refreshing taste, add fresh parsley and mint leaves. Complete the meal with crumbled tofu cheese and grated carrots, and serve with soy yogurt dip, which you previously mixed with fresh herbs. Yummy!

Ingredients:
½ cup brown rice
2 large red peppers
1 tbsp extra virgin olive oil
1 clove of garlic, minced
a few tbsp olive oil to coat the peppers before baking
½ cup cooked white beans or other legumes
⅓ cup crumbled tofu cheese
1 handful grated carrot
juice and zest of 1 small lemon
1 tbsp chopped fresh mint
1 tbsp chopped parsley leaves
a handful of red chopped peppers
Himalayan salt and black pepper to taste

Yogurt and herb dip:
⅓ cup soy yogurt
1 tsp extra virgin olive oil
1 small handful of chopped mint, basil or oregano
1 tsp lemon juice
a pinch of Himalayan salt

Instructions:
Cook brown rice. Heat the oven to 220°C and place the baking paper in the baking sheet. Chop the peppers and remove the seeds. Coat each side of the peppers with olive oil, salt, and pepper, then arrange them in a baking sheet and bake on each side for about 8 minutes, until soft and brown. Next, prepare the filling. In a large bowl, combine olive oil, garlic, beans, and grated carrots. Then add brown rice, then tofu cheese, lemon juice, lemon zest, mint, red pepper flakes and a pinch of Himalayan salt and black pepper. Finally, stuff the peppers and bake them for another ten minutes. Mix the ingredients for the yogurt and herb dip, and serve it on the side.