Summary

Ingredients

• 2 bell pepper (s)
• 70 g lentils (plate), dried
• 100 g feta cheese
• 2 tablespoon, leveled tomato paste
• 1 egg (s)
• 0.5 ½ onion (s)
• salt
• pepper
• Paprika powder, hot as rose

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Instructions

1. Cook the lentils according to the instructions on the package, drain and let cool down a little so that the egg does not freeze immediately.
2. Stir in the crumbled feta cheese, egg, tomato paste and diced onion and season with salt, pepper and paprika.
3. Wash the peppers, remove the lid, remove the seeds and whites. Fill with the lentil mixture, put the lids back on.
4. Cook in an ovenproof dish at 200 ° C for about 30-45 minutes. The peppers must be soft.
5. As a side dish, a maximum of one fresh salad, as the lentils are already contained in the peppers to fill you up. You have to calculate about two peppers per person.
6. Tip:
7. The filling is also suitable for stuffed tomatoes, although you have to season more strongly here because the tomatoes swallow more salt.