Mojmir did not hide his excitement: 'Why did you only do one?'

In the 14th episode of MasterChef Slovenia, the contestants had to prepare a vegetarian version of a well-known meat classic in 90 minutes. The goal was not just to leave out the meat, but to get as close to the original dishes as possible in appearance and taste. Only the most tempting dishes made it to the tasting, including Tanja's stuffed peppers. Tanja prepared the classic without meat, and used buckwheat porridge, mushrooms, onions and tofu for the filling, and served it all with tomato sauce.

Even before tasting, Mojmir jokingly remarked that he only had one comment - why Tanja prepared only one pepper. The dish impressed him at first glance, and after tasting it, numerous compliments followed. "Tanja, this is very good. The dish works, the sauce is perfect, the peppers are roasted, great," Luka praised her. He admitted that he was worried that the filling would be mushy, but his concerns did not come true. "You impressed me while cooking and you can see that you have stuffed peppers in your little finger. You fooled us, but you would fool absolutely anyone," Mojmir added. Karim also joined in the praise, concluding that Tanja prepared very good stuffed peppers for them.

"All the comments really touched my soul," said a satisfied Tanja after tasting. Although she impressed the judges with her meatless version of the classic, the victory ultimately went to Tadej, who earned a place in the balcony with his meatless moussaka.

Ingredients:

- 4 large peppers

- 200 g buckwheat porridge

- 200 g mixed mushrooms (boletus, champignons and shiitake)

- 4 shallots

- 3 cloves of garlic

- the green part of one leek

- 200 g tofu

- 1 egg

- salt and pepper to taste

Preparation process:

Clean the peppers and remove the seeds. Carefully cut off the top and stem and save for later.

Finely chop the shallot and garlic. Cut the mushrooms into small pieces, the leek into thin strips, and the tofu into cubes about 0.5 cm. Cook the buckwheat porridge in lightly salted water.

Fry the shallot in the fat until it is nicely glazed. Add the garlic and fry until fragrant. Then add the sliced ​​mushrooms and continue frying. When the mushrooms are sufficiently fried, transfer them to a container for preparing the filling and add the cooked buckwheat porridge.

Quickly fry the leeks and tofu cubes in a pan. Add them to the mushroom and buckwheat mixture. Mix everything well and season with salt and pepper to taste.

Let the filling cool slightly, then stir in the egg. Fill the prepared peppers with the filling and cover them with the cut tops and stems. Place the stuffed peppers in a baking dish and bake in the oven until the peppers are soft and nicely browned. Serve warm with tomato sauce.