Summary

Ingredients

• 4 red pepper (s)
• 2 cup cereal, (tender wheat, ebly)
• 200 g sheep cheese, (feta)
• 1 small Bunch parsley, smooth
• Paprika powder, bright red (hot, possibly replace with cayenne pepper)
• 500 ml tomato (s), passed
• 1 small onion (s)
• 1 clove garlic
• salt and pepper
• 2 tablespoon olive oil

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Instructions

1. Cook the tender wheat al dente according to the instructions on the packet. Wash the peppers, cut off the `lids` horizontally and store them, remove the partitions and kernels from the pods.
2. For the tomato sauce, fry the finely diced onions and garlic in a large saucepan in olive oil, pour on the tomatoes, season the sauce with salt and pepper and simmer over a low heat.
3. Cut the sheep`s cheese into small cubes and mix with the tender wheat along with the chopped parsley and a little paprika. Fill the peppers with the mixture, put on the `lids` and place the peppers in the sauce. Cover and simmer for about 30 minutes until the peppers are done, but still a bit firm to the bite, if you like them softer, you should expect 10 minutes more.