Time of preparation: 40+ min
Difficulty: medium
Serves 4
Ingredients:
8 middle-sized red peppers
For the filling
Ingredients:
1/2 cup buckwheat
200 g smoked tofu
1 leek
bunch of fresh marjoram
1 tsp sweet paprika
500 ml tomato puree
salt and pepper
bunch of parsley
Cut the peppers lengthwise and remove the seeds. Place skin-side down onto a baking tray. Cook buckwheat so that the grains still have some bite in them. Finely slice the leek and blend tofu in a food-processor. Pluck marjoram leaves from the sprigs and mince them. Put all the ingredients for the filling in a bigger bowl and combine thoroughly. Taste it and season, if necessary. Fill the peppers with the mixture and bake at 180°C for about 40 minutes or until they get a lovely crust. Garnish with chopped parsley.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.
