Peppers filled with sweet lupin meal

Ingredients for 4 servings:

• 4 large bell peppers
• 1 m.-sized onion(s)
• 100 g cheese, grated
• 1 package of tomatoes, pureed
• 500 ml vegetable stock
• 250 g pulses (sweet lupin meal), contains over 33% protein
• 4 tbsp olive oil
• salt and pepper
• chili powder
• oregano
• Ginger root
• Tomato paste
• Garlic
• Parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wholefood cuisine

Heat oil in a pan. Sauté the onions, tomato paste, garlic, and chili. Season to taste with salt, pepper, ginger, oregano, and fresh parsley. Meanwhile, bring the broth to a boil and pour it over the sweet lupin meal; let it simmer; do not boil. Wash the peppers, cut off one of the tops, and deseed them. Fill the peppers with the sweet lupin meal and generously drizzle with about 3 tablespoons of tomato and herb sauce. Sprinkle with cheese and cover. Pour the remaining sauce into a casserole dish, place the peppers on top, and cook in the oven at 150°C (300°F) for about 40 minutes. Serve with a nice fresh salad.