1kg of yellow peppers.

Recipe 1: Yellow Pepper Stir-Fry with Tofu

Utensils:

Frying pan or wok
Spatula

Ingredients:

2 yellow peppers, sliced
200g tofu, cubed
1 onion, sliced
2 garlic cloves, minced
2 tbsp soy sauce
1 tbsp olive oil
Cooked rice or noodles, for serving

Instructions:

Heat the olive oil in a frying pan or wok over medium-high heat.
Add the cubed tofu and sauté for about 5 minutes until golden and crispy. Remove from the pan and set aside.
In the same pan, add the sliced onion and minced garlic, cooking for 2-3 minutes until the onion is translucent.
Add the sliced yellow peppers and stir-fry for another 5 minutes until they are tender-crisp.
Return the crispy tofu to the pan and add the soy sauce, stirring to combine everything well.
Cook for an additional minute, then serve the stir-fry over cooked rice or noodles.

Recipe 2: Yellow Pepper Frittata

Utensils:

Oven-safe skillet or frying pan
Mixing bowl
Whisk
Knife and cutting board

Ingredients:

2 yellow peppers, diced
6 large eggs
1/2 cup milk
1 cup shredded cheese (cheddar or your choice)
1 onion, diced
2 tbsp olive oil
Salt and pepper to taste
Fresh herbs (e.g., parsley or chives) for garnish

Instructions:

Preheat the oven to 180°C (350°F).
In an oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and yellow peppers, sautéing until softened, about 5-7 minutes.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined. Stir in the shredded cheese.
Pour the egg mixture over the sautéed vegetables in the skillet, ensuring it evenly covers them.
Cook on the stovetop for 2-3 minutes until the edges begin to set, then transfer the skillet to the preheated oven.
Bake for 15-20 minutes until the frittata is set in the middle and lightly golden on top.
Let it cool slightly before slicing. Garnish with fresh herbs and serve warm or at room temperature.