Stuffed peppers with bulgur and tomato sauce

Ingredients for 2 servings:

• 2 bell peppers
• 1 onion(s)
• 2 spring onions
• 1 cup bulgur
• 1 liter tomato(s), pureed
• 1 liter of water
• n. B. Cheese (e.g. Edam or Gouda), grated
• salt and pepper
• oregano
• 3 tbsp olive oil
• 2 tbsp butter
• 5 tbsp flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian

Wash the bell peppers, bell peppers, and spring onions. Cut off the tops of the bell peppers and remove any seeds and seeds. Dice any remaining bell peppers. Finely dice the onion and spring onions and sauté in olive oil. Add the bulgur wheat and the diced bell peppers and sauté briefly. Remove the pot from the heat and season generously with salt, pepper, and oregano. Mix grated cheese into the mixture, if desired, and fill the bell peppers about three-quarters full. Place the bell peppers upright in a suitably sized pot and add equal parts of the passata and water – the liquid must cover the bell peppers. Simmer for 30 minutes over medium heat. For the sauce, skim a small bowl of the stock from the large pot after the cooking time. Heat the butter in a small saucepan, add the flour, and stir vigorously with a whisk until smooth. Reduce the heat and continue stirring. Add the skimmed tomato broth. Depending on the consistency, add more broth from the large saucepan until the desired consistency is reached. Season with salt, pepper, and oregano to taste and let it simmer briefly. Serve the stuffed peppers with the sauce.