Recipe Details

Stuffed Peppers

Summary

It's a delicious recipe made with few ingredients and one of my favourite sauces

Ingredients

• 2 green pepper
• 2 red pepper
• 200 g textured vegetable protein
• 1 garlic clove, minced
• 1 teaspoon parsley
• 1 teaspoon oregano
• 1 teaspoon basil
• a pinch of black pepper
• 4 tablespoon soy sauce
• 300 ml soy milk
• 20 g vegetable margarine
• 50 g wheat flour
• salt
• nutmeg
• olive oil

Method

Preheat oven at 180ºC. Moisturize TVP in 300 ml warm water. Drain and fry in a frying pan with olive oil. Add garlic clove, parsley, oregano, basil and black pepper and sautée 4 minutes. Add soy sauce, stir well and cook 3 minutes more.
Wash peppers and chop the top. Remove seeds and fill in peppers with the TVP and cook 20 minutes at oven.
For the bechamel: melt margarine in a frying pan at medium heat. Pour some soy milk and, always stirring, add gradually wheat flour and more soy milk, until it’s a soft and curd free cream. Add salt.
Put peppers in a serving dish, por bechamel and sprinkle with nutmeg.