Stuffed Peppers with Vegetable Filling

Clean the young onion, rinse and cut into rings.

Peel the onions and garlic cloves. Cut the onions into rings, chop the garlic. Brush or briefly rinse the mushrooms and chop. Chop the walnuts.

Heat the olive oil in a saucepan and sauté half of the onion rings, add the mushrooms, chopped walnuts and peas (photo) and sauté until the water has evaporated.

Add the bulgur and extinguish with vegetable soup. Bring to a boil, remove the saucepan from the stove and let the bulgur swell.

Add half of the chopped herbs, onion and cream cheese. Dice the feta and mix it into the filling.

Rinse the peppers and chop the tops. Remove the seeds and fill the peppers with the bulgur mixture.

Score the tomatoes crosswise, blanch (scald), peel and chop coarsely. Fry the remaining onion rings in 1 tbsp. olive oil until golden, add tomatoes, sauté and extinguish with red wine, add paradeis pulp and remaining herbs. Add kitchen herbs. Season with salt and pepper.

Pour the tomato sauce into an ovenproof dish and place the peppers in it. Bake in a heated oven at 180 °C (convection oven 160 °C) for about

25 min.

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