Stuffed peppers with sherry

Ingredients for 2 servings:

• 1 large bell pepper(s), red
• 2 carrots
• some fennel
• 300 ml vegetable stock
• 100 g soy granules
• 1 onion(s)
• 1 garlic clove(s)
• 2 tsp mustard
• some lovage, fresh
• 2 tbsp cheese, grated
• 2 tbsp Sherry, medium dry
• olive oil
• 1 egg(s)
• Crème fraîche
• ½ box of cress

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegetarian

Soak the soy granules in water and let them swell. Finely chop the onion and garlic and mix with the swollen granules along with the spices, mustard, and an egg. Fill the halved and deseeded bell peppers with the mixture. Pre-cook them in the microwave for a few minutes if necessary. Peel the carrots and finely slice them, trim and chop about 1/3 of the fennel bulb. Place them in a glass casserole dish along with the lovage and vegetable stock and cook in the microwave for about 5 minutes. Then place the bell peppers in the center and finish cooking. Remove the bell peppers, sprinkle with cheese, and broil. Meanwhile, puree the vegetables with the stock and stir in some crème fraîche. Finally, pour in a generous splash of sherry and season to taste. Return the sauce to the dish, place the bell peppers on top, sprinkle with cress, and serve. Serve with semi-sweet wheat or bulgur wheat.