Ille's lightly stuffed kohlrabi

Ingredients for 2 servings:

• 2 kohlrabi
• 2 bell peppers, red or zucchini
• 2 tsp oil (not WW rather 2 tbsp)
• 6 slice(s) turkey breast or other poultry cold cuts
• 3 tbsp cheese, grated, should be 45%
• 2 garlic cloves
• 1 handful of herbs that need to be used up, basil is good
• chili powder
• salt and pepper
• Freshly grated nutmeg is a must!
• 2 tsp, heaped flour
• 1 tbsp sour cream, light cream or milk, then a little more
• vegetable broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A very tasty ww – suitable leftovers from the refrigerator

Peel the kohlrabi and slice the tops and bottoms evenly! Halve the peppers lengthwise for the filling! Hollow out the kohlrabi, chop the insides, and place them in a blender, Quick-Chef, or other blender. Add the turkey breast, garlic, and herbs, season generously with salt, pepper, chili, and nutmeg, and chop everything up. Finally, add the grated cheese and mix well! The mixture should have a firm texture, similar to minced meat! Fill the kohlrabi and peppers with it. Heat the oil in a frying pan until well heated. Briefly fry the kohlrabi and peppers, skin-side down; this gives them a good flavor and a brown sauce! After 3-5 minutes, deglaze with a little vegetable stock and let the vegetables simmer gently with the lid on for 10-15 minutes. Remove the peppers and simmer the kohlrabi for about 10 minutes longer (test at random). Whisk the flour with sour cream and stir into the gravy, letting it simmer for a little longer. Sauce lovers should double the amount. Season the sauce to taste, then add the bell pepper halves and serve. Priced at 4.25p for the turkey-filling rule.