Vegetarian stuffed peppers

Ingredients for 4 servings:

• 6 bell peppers
• 3 tomatoes
• 200 g mushrooms
• 1 onion(s)
• 1 bunch of parsley
• 200 g cheese
• 1 tbsp oil
• 200 g oat flakes, wholemeal
• 400 ml vegetable stock
• 2 eggs
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 30 minutes

Finely dice the tomatoes and 2 bell peppers. Dice the mushrooms and onion. Finely chop the parsley. Grate the cheese. Sauté the onion in the oil until translucent, add the bell peppers and mushrooms and sauté for 5 minutes, then stir in the tomatoes and sauté for a further 5 minutes. Remove from the heat and mix with the oatmeal, 200 ml vegetable stock, and parsley. Set aside and let cool for at least 10 minutes. Meanwhile, cut the tops off the remaining bell peppers or halve them exactly. Be sure to remove the seeds. Mix the cooled vegetable mixture with the cheese and eggs. Season the filling with salt and pepper and fill the prepared bell peppers. Place the bell peppers in a baking dish and pour in the remaining vegetable stock. Braise for 45 minutes in a center oven preheated to 180°C (top/bottom heat).