Preparation Steps

• Assemble all the tools and ingredients.
• Preheat the oven to 350°F (180°C.)
• Core bell peppers by halving and removing the seeds
• Peel and mince the ginger and garlic.
• Crumble the tofu.
• Grate the carrot.
• Roughly chop the mushrooms and the tomato.

Cooking Steps

For the filling

• Heat the oil in a large skillet over medium-high heat. Add the carrot and mushrooms, with a pinch of salt, and cook for about 5 minutes, stirring frequently.
• Add the ginger and garlic and carry on frying for another 3-4 minutes.
• Add the garam masala and tomato, stir in, and cook for a few minutes until fragrant.
• Finally add the crumbled tofu and mix in well. Turn off the heat, and season with salt and pepper to taste — you will probably want to add quite a bit of salt.

For the roasted stuffed peppers

• Fill the fresh bell pepper halves with the prepared tofu mix.
• Roast in the hot oven for about 20 minutes, until the peppers are softened, but still holding their shape, and the top of the tofu filling is brown and crispy.
• Transfer peppers to a serving plate and serve hot or cold, sprinkled with roughly chopped fresh cilantro leaves.