Stuffed sweet peppers Caribbean style
Oven roasted filled peppers
- 4 sweet peppers
- 1 can 400 g tomatoes crushed
- 400 g mix of beans, for example lima, black-eye-peas
- 100 g sweetcorn kernels
- 200 g mushrooms, wiped and chopped
- 4 garlic cloves, crushed
- 100 g creamed coconut, grated
- 1 teaspoon thyme
- 400 g tofu pieces
- 1 tablespoon vegetable oil
- 2 red onions
- 1 teaspoon paprika
- 1 dessertspoon soy sauce
- black pepper
- 15 g breadcrumbs
Cut the peppers in half lengthwise and remove the stalks, membranes and seeds. Put them on a sheeted oven baking plate.
Heat the oil in a large pan and bake the tofu untill it is a bit crispy. add and soften the onion and garlic. Add the mushrooms and fry until the juices begin to run, then remove from the heat and add the remaining filling ingredients. Mix thoroughly, fill the pepper halves with this mixture and sprinkle with breadcrumbs.
Cover with foil and bake in a preheated oven at 180 C/ 350 F for 35 minutes. Remove the foil and bake for 5 minutes more until the tops are golden. Serve with rice and salad.