Baked peppers with bulgur filling on a bed of vegetables

Ingredients for 2 servings:

• 1 cup bulgur
• ½ cube of stock
• 1 bell pepper(s)
• 1 onion(s)
• ½ zucchini
• ½ kohlrabi
• 4 mushrooms
• 1 carrot(s)
• 2 slices of cheese
• 1 serving of cream cheese spread
• ½ cup cream
• ½ cup sour cream
• white wine, water
• Water
• salt and pepper
• Thyme
• rosemary
• Fat

Instructions

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

Bring the bulgur to a boil in a pot with twice the amount of water and the stock cube, remove from the heat, and let it swell. Preheat oven to 180-200 degrees Celsius. Halve the peppers, remove the stems, seeds, and white cores. Finely dice all the remaining vegetables. Heat some fat in a pan, add the onion, then all the vegetables one by one, and fry. Deglaze with white wine and water, add the cream, and the cheese wedge. Season with salt, pepper, thyme, rosemary, and stock cube, and simmer until the vegetables are al dente. Grease a baking dish and place the vegetables in the dish as a bed. Fill the pepper halves with the swollen bulgur, place them on the bed of vegetables, and top each with a slice of cheese. Place the baking dish in the oven and bake for about 20 minutes, until the cheese is the desired color. Of course, other vegetables can also be used, such as leeks, cauliflower, fennel, etc. If you like, you can also add finely chopped ham to the vegetables.