PEPPERS STUFFED WITH TOFU CREAM AND VEGETABLES

Notes to the ingredients: Do not pay too much attention to the grams for the spices, they go by eye and to taste. The same as the cheese, it goes by eye and to taste.

Cook the mushrooms (cleaned and chopped) with a little oil, black pepper, onion powder and garlic powder to taste. When the mushrooms start to cook, add the eggplant (clean, skinless and finely chopped) and cook until done. Add the homemade tomato (optional) and let it cook for 5 more minutes. Remove and set aside.

It is time to cook the tofu in a pan with oil, black pepper, turmeric, Provencal herbs, garlic powder, onion powder and salt to taste. Crumble the tofu until it looks like scrambled eggs. Add a little cheese, add the mushrooms and eggplant and mix it all together.

Now we have two options, leave it as it is or give it a whisk, just enough to make it a little more creamy.

Fill the peppers with this mixture and heat them in the oven for about 5-10 minutes at 210°.