BAKED PEPPERS WITH TOFU AND OLIVES

Serves 3

red peppers 3 silken tofu 500 g cherry tomatoes 250 g olive oil 100 ml green olives 10 chives 10 parsley, chopped 2 tablespoons

1 Set the oven at 200°C. Halve and deseed the peppers. Put them, cut side up, in a baking dish or roasting tin. Divide the tofu evenly between the peppers. Cut each of the cherry tomatoes in half and add them to the peppers, tucking them in with the tofu. Pour some of the olive oil into each of the peppers. Season with black pepper and a little salt. Bake the peppers for an hour or until they are truly tender. 2 Stone and roughly chop the olives and put them in a small mixing bowl. Finely chop the chives and mix them with the olives.

Toss the parsley with the olives and chives. Scatter over the peppers as they come from the oven and serve.