Stuffed peppers

First I put the onion to poach, when it was poached I put the zucchini and I poached it, once it was soft I added a glass of almond milk, salt and pepper, I let it cook a little and then I put it in the blender and I crushed it all together. Here we have the zucchini bechamel sauce.

In the same pan once empty, I put another onion to poach, once poached I put the fresh cod crumbled and once fried I also put the shrimp, once cooked I added a little of the false béchamel to bind the sauce.

Once this is done, we begin to fill the peppers with a small spoon and careful not to burn, I have been placing them on a tray once filled and then put the false béchamel sauce that we have left on top.

We cover all the peppers and gratinate in the oven at 200 degrees for 10 minutes... Delicious!