Bell Peppers Stuffed with Tofu and Eggplant

Name: Bell Peppers Stuffed with Tofu and Eggplant
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 portions
Cuisine: mexicaine
Ingredients: 3 piece bell peppers; 250 g firm tofu; 1 piece eggplant; 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp smoked paprika

Temps

34 min

Difficulté

facile

Ingrédients

Budget

~4-6 €

Valeurs nutritionnelles

Score santé

Excellent · /100

295 kcal

par portion

22 gProtéines

14 gLipides

18 gGlucides

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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