Stuffed peppers with red lentils and bulgur

Ingredients for 4 servings:

• 4 large bell peppers
• 1 m.-sized onion(s)
• 150 g lentils, red
• 200 g bulgur
• 400 ml water
• 1 shot of white wine
• some olive oil
• some vegetable broth
• 150 g cheese, grated
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian, also vegan possible

Preheat the oven to 180°C. Wash the peppers, halve them, and remove the seeds. Leave the stem on so you have one closed half! This can be easily removed after baking. Place the halves in a baking dish, drizzle with a little olive oil and pepper. Then place the baking dish in the oven. Peel the onion, dice it into small cubes, and fry in a pan, adding a little more oil depending on the pan. Once the onions are translucent, add the washed and squeezed lentils and fry briefly, stirring constantly. Then deglaze with a generous splash of white wine. Mix the water with vegetable stock and add it gradually, keeping it simmering gently. After 10 minutes, add the bulgur to the pan and reduce the heat. Simmer until the liquid has almost completely evaporated. Taste the lentils occasionally; if they are still too hard, add a little more stock. Season to taste with salt and pepper. Remove the precooked pepper halves from the oven and empty them into the baking dish, as any water will have settled from the peppers. Then fill them with the lentil-bulgur mixture and sprinkle with grated cheese. If you have any leftover stuffing, you can simply add it to the baking dish. If you have leftover broth and wine, you can add them as a sauce, depending on how “saucy” you like your dish. Place the stuffed pepper halves briefly in the oven until the cheese is melted and browned. For a vegan version, use a vegan white wine and replace the cheese with something like pizza cheese or yeast cheese (recipes in the database).