Stuffed Peppers and Zucchini

Summary

Ingredients

• 2 bell pepper (s)
• 2 zucchini
• 200 g tofu
• 400 g spinach leaves (frozen), chopped
• 1 cup sour cream
• 1 packet feta cheese
• 1 onion (s)
• 2 cloves garlic
• pepper
• Curry powder
• salt
• nutmeg
• 1 egg (s)
• 0.5 ½ vegetable stock cube
• olive oil

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Instructions

1. Peel the onion and cut into cubes. Peel the garlic and cut into slices. Crumble the tofu. Fry everything together in a non-stick pan with olive oil.
2. Add the frozen spinach (possibly also some water) and simmer a little. Crumble about 1/3 of the feta cheese and stir into the mixture. Then add the sour cream, the egg, the spices and half the vegetable stock cube and season to taste.
3. Now halve the zucchini and bell pepper, hollow out and wash. Then fill the vegetables with the tofu and spinach mixture. Crumble the rest of the feta cheese and sprinkle with the vegetables. Put in a baking dish greased with olive oil.
4. Bake in the preheated oven at 180 ° C for about 30-45 minutes.
5. This goes very well with rice, which you can then mix with any remaining oil from the baking dish.