Stuffed peppers with bulgur and feta

Ingredients for 4 servings:

• 3 red bell peppers
• 200 g bulgur, alternatively rice
• 200 g sheep’s cheese (feta)
• 1 bunch of spring onions
• 1 garlic clove(s)
• 1 bunch of flat-leaf parsley
• 500 ml vegetable broth, instant
• some cumin, ground
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

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Preheat the oven to 200°C (400°F). Halve the bell peppers lengthwise, remove the seeds, and rinse. Place four bell pepper halves cut-side down on a baking sheet lined with parchment paper and cook for 10 minutes. Cook the bulgur according to the package instructions. Finely dice the remaining bell peppers. Trim and wash the spring onions and slice them into thin rings. Peel and finely chop the garlic. Dice the feta. Wash the parsley, shake dry, and finely chop the leaves. Mix the bulgur with the diced bell peppers, spring onions, garlic, parsley, and feta. Season to taste with salt, pepper, and cumin. Fill the bell pepper halves with the mixture and place in an ovenproof dish. Pour in the vegetable stock and cook in the oven for 8-10 minutes.