Stuffed peppers with soft wheat and tomato vegetables

Ingredients for 2 servings:

• 2 bell peppers
• 700 g tomatoes
• 120 g wheat (Ebly soft wheat)
• 100 g onion(s)
• 150 g sour cream (10% fat)
• 1 tsp olive oil
• 100 ml wine
• 1 cube of stock
• 1 clove(s) garlic
• 2 tbsp sauce thickener
• salt and pepper
• Rosemary, oregano and basil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

low-fat and vegetarian

Finely chop the onion and sauté briefly in olive oil in a saucepan. Add the soft wheat flour, 2 cups of water, 0.5 stock cube, and 1 diced tomato, bring to a boil, and simmer for about 5 minutes, until the soft wheat flour is tender. Remove the pan from the heat and drain the water. Remove the lids from the peppers, wash, and deseed the peppers. Mix half of the cooked soft wheat flour with the sour cream and the sauce thickener. Season with salt, pepper, and rosemary, and stuff the peppers. Keep the other half of the soft wheat flour warm in the meantime. Place the finely chopped tomatoes, wine, 0.5 stock cube, and crushed garlic in a sufficiently large saucepan, season with salt, pepper, oregano, and basil. Stir well and add the stuffed peppers. Bring to a boil and simmer over low heat for about 15 minutes, stirring the sauce gently occasionally. The remaining soft wheat can then be served as a side dish.