Peppers with okara filling

Ingredients for 4 servings:

• 12 small peppers (approx. 5×5 cm)
• 200 g okara, fresh
• 100 g sheep’s cheese (e.g. feta), crumbled
• 1 large onion(s)
• some olive oil
• 250 ml tomato sauce or chopped tomatoes from the can
• 2 cloves garlic
• 3 tbsp basil, fresh, chopped
• 2 tbsp fresh parsley, chopped
• Salt, pepper
• possibly cheese, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Okara is a residue from the production of soy milk (soya bean residue)

Wash the peppers, cut off the tops, and set aside (leaving the stems attached). Chop the onion and fry in olive oil until golden brown. Add the okara and roast briefly. Deglaze with the tomato sauce and simmer for 5 minutes. Press the garlic into the mixture and season with salt and pepper. Mix in the feta cheese, basil, and parsley (do not boil). Place the peppers in a baking dish, fill with the mixture, and place the cut-off tops on top. Sprinkle with grated cheese, if desired (but then leave the pepper tops off). Bake at 180°C (fan oven) for 15 minutes, then finish baking for another 10 minutes with top heat. Mashed potatoes go very well with this mixture. Larger mushrooms, small round zucchini, or tomatoes can also be stuffed with this mixture. Unfortunately, you can’t buy okara. If you make your own soy milk, you’ll always have leftover okara.