Summary

Ingredients

• 4 large bell pepper (s)
• 1 medium onion (s)
• 150 g lentils, red
• 200 g bulur
• 400 ml water
• 1 shot white wine
• some olive oil
• some vegetable broth
• 150 g cheese, rated
• salt and pepper

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Instructions

1. Preheat the oven to 180 ° C.
2. Wash the peppers, cut in half and remove the seeds. Leave the stalk on so that a closed half remains! This can be easily removed after baking. Place the halves in a baking dish, drizzle with a little olive oil and pepper. Then put the baking dish in the oven.
3. Peel the onion, cut into small cubes and fry in a pan, adding a little oil depending on the pan. As soon as the onions are translucent, add the washed and squeezed lentils and fry briefly while stirring, then deglaze with a strong dash of white wine. Mix the water with the vegetable stock and gradually add so that it always simmered gently. After 10 minutes add the bulgur to the pan and reduce the heat. Simmer until the liquid has almost completely evaporated. In between, if the lentils are still too hard, try adding a little more broth. Season to taste with salt and pepper.
4. Take the pre-cooked pepper halves out of the oven and empty them in the spout, as water has settled from the pepper. Then fill with the lentil and bulgur mixture and sprinkle with the grated cheese. If you still have filling left over, you can simply put it in the baking dish, if you still have stock and wine over it, you can add it as a sauce, depending on how soapy you like a meal. Briefly put the filled pepper halves in the oven until the cheese is melted and browned.
5. For the vegan variant, use a vegan white wine and replace the cheese with, for example, pizza melt or yeast melt (recipes in the database).