| • | Cut the white potato and carrot into little pieces.
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| • | Fry mushrooms, onion, and celery in lots of veggie stock until tender.
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| • | Add same amounts of combined vegetable, cooked rice and tofu in bowl. Mix deep-fried onion mixture and pepper to bowl.
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| • | Slice the top off of the black pepper and put it aside. From the peppers, take aside the seed then add black pepper to boiling water.
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| • | Boil very in brief for minutes and take aside from the pot and then rinse with ice-cold water.
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| • | Layer black pepper in baking dish and fill up each with tofu mixture.
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| • | Then pour tomato soup all over the black pepper and aside the cap all over each pepper.
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| • | Put lid on baking dish and bake at 180 degree Celsius for one hour.
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| • | Serve.
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