A pinch of ground pepper and pink Himalayan salt (optional)
1. Preheat oven to 400 degrees.
2. Slice the tops off the peppers and remove all the ribs and seeds. Place peppers in a silicone tray or baking dish lined with wax paper. Do not use aluminum paper. Bake for about 25 minutes or until the peppers are lightly browned. Remove peppers from the oven.
2. If using couscous: In a medium saucepan, bring 2 cups of the vegetable broth or water to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan and let the couscous cook with the remaining heat until the liquid has been absorbed and the couscous is tender.
If using quinoa: Bring vegetable broth or water to a boil in a medium saucepan. Add quinoa and reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
3. Add in the chopped basil. Stir.
4. Meanwhile, in a medium pan, sauté the chopped garlic in medium heat using 2-3 Tbsp. of vegetable broth or filtered water. Stir in the tofu (make sure that the tofu is nice and dry before you put it in the pan) and add shoyu or tamari. Give the tofu a light sear and saute for about 5-6 minutes. Remove from heat.
4. Transfer the couscous or quinoa to a large bowl. Mix in the tomatoes, tofu, and olives, and stir until all ingredients are combined.
5. Stuff peppers with the couscous or quinoa mixture. Sprinkle pine nuts or seeds over baked peppers. Garnish with basil and a pinch of ground pepper.
Soy-based products MUST be certified organic, and non-GMO.