Sauté the garlic, and before it browns, add the onion.

Add the carrots, white wine, and spices. Sauté until the alcohol evaporates.

Add the textured soy protein with its soaking broth, the pisto, and the evaporated milk. Let everything cook uncovered over medium heat for about 20 minutes, allowing the liquid to reduce and the mixture to become creamy.

Meanwhile, cut the red bell peppers in half and remove the seeds and white membranes.

Once the filling is creamy, gently spoon it into the pepper halves. Top with shredded cheese and bake at 350°F (180°C), using both upper and lower heat, for 40 minutes.