Ease of Preparation: Easy
Preparation Time: 15 minutes
Cook Time: 30 minutes each
Yield: 4 servings
4 medium yellow bell peppers
1 cup frozen broccoli (defrosted)
¼ cup soy milk
½ tsp garlic powder
1 tsp edible organic green tea leaves (ground)
1 cup pureed puree silken tofu
½ cup purple onion (small diced)
Pinch of nutmeg
½ tsp corn starch
Photo courtesy of Smokey Combs
Heat oven to 325 degrees F.
Cut about ½ inch off tops of peppers, remove seeds.
Place pepper upright in small crème brule bowl and place in baking pan
Combine silken tofu, milk, onion, garlic powder, nutmeg, corn starch and edible organic green tea leaves, beat well to combine. Divide broccoli evenly between pepper bowls then pour tofu mixture over broccoli dividing evenly between the pepper bowls.
Bake on middle rack in center of oven for about 50 to 60 minutes or until knife inserted in center comes out clean. Remove from oven when center is slightly jiggle upon shaking gently. It will continue to cook while it cools down.
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