Summary

Ingredients

• 2 bell pepper (s)
• 1 onion (s)
• 2 spring onion (s)
• 1 cup bulgur
• 1 liter tomato (s), happened
• 1 liter water
• Cheese (e.g. Edam or Gouda), grated
• salt and pepper
• oregano
• 3 tablespoon olive oil
• 2 tablespoon butter
• 5 tablespoon flour

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Instructions

1. Wash the peppers and the peppers and spring onions. Cut off the lid of the pepper at the top and clean the inside of the skeleton and the seeds. Dice whatever is still attached to the pepper on the stem.
2. Finely dice the onion and spring onions and sauté in olive oil. Add the bulgur and the diced paprika remnants and sauté briefly, remove the pan from the stove and season everything well with salt, pepper and oregano. Mix in the grated cheese if you like and fill the peppers about 3/4 of the way.
3. Place the peppers upright in an appropriately large saucepan and add equal parts of the tomato strained and water - the peppers must be covered by the liquid. Simmer for 30 minutes over a medium flame.
4. For the sauce after the cooking time, skim off a small bowl of stock from the large saucepan. Heat the butter in a small saucepan, add the flour while stirring vigorously with the whisk and stir to a smooth mass, turn down the heat, stir in the skimmed tomato stock. Depending on the consistency, add more of it from the large saucepan until the desired consistency is achieved. Season with salt, pepper and oregano to taste and let it steep for a moment.
5. Serve the stuffed peppers with the sauce.