Barley Stuffed Bell Peppers | RICARDO

Ingredients

• 4 red or yellow bell peppers
• 4 green onions, chopped
• 1 cup (250 ml) soft tofu, cubed
• 1 tablespoon (15 ml) olive oil
• 1 1/2 cups (375 ml) cooked barley pilaf
• 2 cloves garlic, finely chopped
• 3/4 cup (180 ml) feta cheese, crumbled
• 1 egg
• 1/2 cup (125 ml) tomato sauce
• 1/3 cup (75 ml) chopped fresh basil
• Salt and pepper
• 4 teaspoons (20 ml) breadcrumbs