1 kg of mixed bell peppers (red, yellow, green) 1/2 block of smoked tofu
3 crushed boiled potatoes
100 g of chickpea drink
100 g of strained cooked chickpeas
1 teaspoon of ground fresh chilli pepper
1 teaspoon of turmeric
lemon juice and peel
1 tablespoon of corn starch or rice flour
Using an electric mixer, blend the smoked tofu, the chickpeas and the chickpea drink. Pour the mixture into a bowl with the potatoes, the corn starch, the chilli pepper, the turmeric, the lemon peel and juice, the minced parsley, salt and oil. Mix well to obtain a fairly soft mixture, and set aside for later.
Next, wash the peppers and place them in a baking tray, seasoning with oil and coarse salt. Bake in the oven at 190°C for about an hour. Remove the peppers from the oven and place them in a zipper bag or similar, closing well.
Let them sit for at least 15 minutes, then open the bag and peel the peppers by hand. At this point, the skin should peel off very easily. Make an incision on the side of each pepper, and gently extract the seeds and core. Now, stuff the peppers with the mixture you‘d set aside, and season with oil, salt, pepper, nutmeg. Bake for another 30 minutes at 170°C-180°C.
Serve with a drizzle of balsamic vinegar.