Bell peppers filled with white cabbage and red lentils

Ingredients for 2 servings:

• 2 bell peppers
• 100 g white cabbage, sliced
• 1 shallot(s), sliced
• 1 tomato(s), cut into pieces
• 1 clove(s) garlic, squeezed
• 1 tbsp Lentils, red
• Salt
• 1 tbsp oil
• 1 pinch of caraway, ground
• 1 pinch of cumin
• 100 ml broth
• 1 tsp beet syrup, for the broth

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

Ideal for singles

Mix the white cabbage, shallot, tomato, red lentils, and garlic with the caraway, cumin, salt, and oil. Let it simmer for 10 minutes. Cut the tops off the washed peppers and remove the white pith and seeds. Stuff the peppers with the white cabbage mixture and replace the lids. Place the mixture in a microwave-safe container with a lid and fill with broth. Place the lid on and steam in the microwave for about 12 minutes. My microwave has an 800-watt setting. Tip: Reheat or freeze any unused peppers later.