Stuffed peppers with bulgur, eggplant and feta

Ingredients for 5 servings:

• 5 large bell peppers, red or yellow or mixed
• 1 small eggplant(s) (approx. 260 g)
• some sea salt
• 150 g feta cheese
• 3 tbsp parsley, fresh
• 250 g bulgur, coarse
• 500 ml boiling water
• 1 tsp sea salt
• 75 g soy shreds, fine
• 2 tsp vegetable broth, yeast-free
• 190 ml boiling water
• 1 large onion(s)
• 1 large garlic clove(s)
• 1 can of chopped tomatoes (400 g)
• 3 tbsp tomato paste
• 1 tsp cinnamon powder
• 1 tbsp marjoram, dried
• 3 tbsp sunflower seeds
• 3 tbsp raisins
• n. B. Sea salt and pepper, freshly ground
• e.g. olive oil for frying

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Vegetarian version with a Middle East touch

Wash the eggplant, cut into cubes, season with salt, and let stand for about 30 minutes. Then drain with a paper towel. Mix the soybean strips with the vegetable broth, pour over about 190 ml of boiling water, and let stand for about 20 minutes. Bring the bulgur, sea salt, and boiling water to a boil in a saucepan and let stand over low heat for about 20-25 minutes (always follow the instructions on the package – there is also bulgur that doesn’t need to be cooked, but simply poured over boiling water and left to stand). Toast the sunflower seeds in a non-stick pan without fat and set aside. Then fry the eggplant cubes in the pan until they have browned slightly and set aside (I also do this without fat, as eggplant tends to absorb a lot of oil – this works very well if you have a high-quality pan with a good coating and don’t leave the eggplant alone). For the sauce, dice the onion and fry in a little olive oil. Peel the garlic and press it into the pan with the onions. When the onions are translucent, add the drained soy shreds and fry until lightly browned. Add the raisins and sunflower seeds. Add the tomato paste and 4 tablespoons of canned tomatoes. Season with cinnamon and marjoram and season with salt and pepper. Turn off the heat and add the bulgur and eggplant. Mix everything well and remove from the heat. Finally, dice the feta cheese and chop the parsley, and stir in both. Wash the peppers, cut off the tops, and remove the cores. Place the peppers in an oiled baking dish and fill them with the bulgur mixture (some filling usually remains, which is what you want). Place the tops on the peppers. Add the remaining tomatoes from the can to the remaining bulgur mixture in the pan, mix everything together, and then spread the tomatoes among the peppers in the baking dish. Cover and cook the peppers in a preheated oven at 180°C for about 45 minutes.