Stuffed Peppers with Turmeric Sauce

A bean recipe for every taste:

Soak beans for one night, drain water, boil in a little bit of vegetable soup until soft. Hollow out peppers, finely chop onion, sauté in olive oil with crushed garlic clove. Add the corn kernels.

Dice tomatoes and mix vegetables with beans. Season with herbs and spices. Fill the peppers with the mixture, sprinkle with Parmesan cheese and cook the peppers in the remaining vegetable soup for 30 minutes.

Meanwhile, for the sauce, melt butter in a saucepan and sweat flour in it. Add turmeric and sauté a little. Fill up with wine and vegetable soup and boil down to a creamy consistency. Add whipped cream and season to taste with salt and freshly ground pepper.

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