Stuffed peppers with Ebly (soft wheat) – Ebly salad for grilled food

Ingredients for 8 servings:

• 200 g Ebly
• 1 liter of broth
• 9 large bell peppers
• 2 cans of tuna in its own juice
• 1 can of corn
• 1 cup sour cream with herbs (14% fat)
• 200 g grated cheese (30% fat)
• 1 onion(s)
• 2 tbsp chives, dried
• salt and pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

easy to cook in advance and prepare 2 different meals in one go.

Cook the Ebly in the broth for about 10 minutes over a low heat and then let it simmer for another 20 minutes on the switched off stove. Meanwhile, halve and clean 8 bell peppers. Dice 1 bell pepper, drain the tuna and corn, and dice the onion. Drain the Ebly and mix with all the other ingredients. Season with salt, paprika, and pepper. Fill the halved bell peppers with the mixture and bake in the oven at 160°C for about 20-30 minutes. This amount of mixture is actually enough for about 15 bell peppers – so 30 half bell peppers. But the mixture also tastes delicious cold as a salad. So there are several options. You can either get double the amount of bell peppers, bake them, and freeze them, or use half the ingredients, or prepare the bell peppers as described above and eat the delicious Ebly salad the next day. Super tasty, for example. E.g. for grilling.