Vegetarian stuffed peppers

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 4 m.-sized carrot(s)
• some olive oil for frying
• 1 large zucchini
• 300 g mushrooms, fresh
• 100 ml water, approx.
• e.g. salt and pepper
• e.g. paprika powder
• e.g. curry powder
• 1 tbsp flour, approx.
• some cold water to mix
• 150 g cream cheese
• 8 bell peppers
• 200 g feta cheese
• 1 can of chopped tomatoes, 400 g each

Instructions

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

Filling with vegetables, cream cheese and feta

Peel the onions and carrots and dice or slice them. Heat a little olive oil in a pan and fry both. Meanwhile, finely chop the zucchini and mushrooms and add them to the pan along with the water. Add the spices and simmer until the zucchini is cooked. Mix the flour with a little cold water to thicken the vegetables. This makes it easier to stuff the peppers later. Add the cream cheese to the pan and stir until melted. Wash and deseed the peppers, place them in a baking dish, and fill them with the vegetable and cream cheese mixture. Spread the feta cheese over the oven-ready peppers. Add the chopped tomatoes to the baking dish along with a little salt as a sauce. Bake the peppers in a preheated oven at 200°C for about 45 minutes, until they are cooked through and the cheese is browned. I recommend serving it with rice as a side dish.