Bell Peppers Stuffed with Tofu and Eggplant
Temps
34 min
Difficulté
facile
Ingrédients
6
Budget
~4-6 €
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Valeurs nutritionnelles
Score santé
Excellent · /100
295 kcal
par portion
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Etapes
- 1
Preheat the oven to 200°C. Cut the peppers in half and remove the seeds. Cut the eggplant into small cubes.
5 min
- 2
Crumble the tofu and mix with the eggplant cubes, tomato paste, cumin, and smoked paprika.
5 min
- 3
Stuff the pepper halves with the mixture and arrange on a baking sheet.
2 min
- 4
Bake for 22 minutes until the peppers are tender and the filling is golden.
22 min
