Stuffed peppers with bulgur

Ingredients for 2 servings:

• 2 cups bulgur
• 4 cups water
• 1 zucchini, cut into cubes
• 4 spring onions, cut into rings
• 4 tomatoes, diced
• 1 piece(s) of feta cheese, cut into cubes
• salt and pepper
• Sugar
• Chili or cayenne pepper
• Spice mix (tomato spice)
• Paprika powder, sweet
• e.g. bell pepper(s), halved
• olive oil
• Garlic
• e.g. tomato paste
• some water
• some tomato ketchup
• feta cheese or gratin cheese for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

vegetarian, low-fat

Cook the bulgur with 4 cups of water according to the package instructions. Meanwhile, sauté the zucchini, spring onions, and tomatoes in a little olive oil. Then add a little tomato paste and sauté briefly. Deglaze with a little water. Add the cooked bulgur and mix everything thoroughly. If it’s too dry, add a little more water, tomato paste, and olive oil. Season to taste and press in the garlic. Brush an ovenproof dish with oil. Mix the feta cheese into the bulgur mixture and fill the peppers with the mixture. The number of peppers you need depends on the size of the peppers. You can also top with some gratin cheese or feta cheese. Place the peppers in the ovenproof dish and bake in the oven at 180–200°C for 45 minutes (mine always takes a long time because my stove is so old). A homemade yogurt dip is delicious with this (just let your imagination run wild).