Stuffed Peppers with Tender Wheat and Tomato Vegetables
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 bell pepper (s)
- 700 g tomato (s)
- 120 g wheat (Ebly tender wheat)
- 100 g onion (s)
- 150 g sour cream (10% fat)
- 1 teaspoon olive oil
- 100 ml wine
- 1 cube broth
- 1 clove garlic
- 2 tablespoon sauce thickener
- salt and pepper
- Rosemary, oregano and basil
Print Recipe
Pin Recipe Instructions
- Chop the onion and sauté briefly in the olive oil in a saucepan. Add the tender wheat, 2 cups of water, 0.5 stock cube and 1 tomato cut into pieces, bring to the boil and cook for about 5 minutes until the tender wheat is cooked through. Take the saucepan off the stove and pour off the water.
- Remove the lid from the peppers, wash and core the peppers. Mix half of the cooked tender wheat with the sour cream and the sauce thickener. Season with salt, pepper and rosemary and pour into the peppers. Keep the other half of the tender wheat warm for a while.
- Put the chopped tomatoes, wine, 0.5 stock cube and pressed garlic in a sufficiently large saucepan, season with salt, pepper, oregano and basil. Stir and put in the filled peppers. Bring to the boil and simmer over low heat for about 15 minutes, stirring the sauce carefully from time to time.
- The remaining tender wheat can then be served as a side dish.
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