Baked pepper halves with mozzarella

Ingredients for 3 servings:

• 3 red bell peppers, halved
• 400 g tofu, natural, cut into cubes
• 3 stalk(s) spring onions
• 3 bulb(s) garlic, red
• 3 tbsp oil (safflower oil)
• 1 tsp, heaped chili, crushed
• 125 ml vegetable broth with pieces of vegetables
• 1 ball of mozzarella, light (125g)
• a few stalks of arugula
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

delicious, vegetarian and low in calories

Heat the oil in a pan and lightly fry the chili flakes. Then fry the tofu cubes and deglaze with 2 tablespoons of soy sauce. Transfer to a deep plate and fry the grated spring onions and garlic in the remaining fat. Deglaze with 125 ml of stock. Transfer the tofu and vegetable mixture to a container and let it sit overnight. Halve the bell peppers, remove the seeds, and lightly fry in a non-stick pan. Fill with the tofu and vegetable mixture and top with 1-2 slices of mozzarella. Grill for 10 minutes. Serve with saffron rice and a few sprigs of arugula.