Stuffed peppers and zucchini

Ingredients for 4 servings:

• 2 bell peppers
• 2 zucchinis
• 200g tofu
• 400 g leaf spinach (frozen), chopped
• 1 cup sour cream
• 1 pack of feta cheese
• 1 onion(s)
• 2 cloves garlic
• pepper
• curry powder
• Salt
• nutmeg
• 1 egg(s)
• ½ vegetable stock cube
• e.g. olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and dice the onion. Peel and slice the garlic. Crumble the tofu. Fry everything together in a non-stick pan with olive oil. Add the frozen spinach (and a little water if desired) and simmer briefly. Crumble about 1/3 of the feta cheese and stir into the mixture. Then add the sour cream, egg, spices, and half the vegetable stock cube and season to taste. Halve the zucchini and bell pepper, hollow out, and wash. Fill the vegetables with the tofu and spinach mixture. Crumble the remaining feta cheese and sprinkle it over the vegetables. Place in a baking dish greased with olive oil. Bake in a preheated oven at 180°C for about 30-45 minutes. This goes very well with rice, which you can then mix with any remaining oil from the baking dish.