Stuffed Pointed Peppers

Cook the bulgur with the vegetable soup for about 10 minutes – then let it steam out.

Cut the pointed peppers under the stem, slit lengthwise and carefully remove the seeds. Peel and chop the onion and sauté in oil. Grate or chop the cheese.

Mix all the ingredients for the filling, push the peppers apart a little and fill each with 1/4 of the mixture.

Pour the oil into an ovenproof dish and place the peppers in it. Roast in the oven at about 190 °C for 30 to 40 minutes.

Related Recipes:

Celery Bulgur LoafFor the celery bulgur loaf, place the bulgur in a colander and wash with cold water until the water drains... Stuffed MelanzaneRinse the melanzane, peel all around at the stem end, do not remove the stem end. Peel 1 cm wide strips from... Noodle and Mushroom Patties with Pointed Cabbage in Top SaucePasta and mushroom fritters: 1. knead durum wheat flour, porcini mushroom flour, 1 tablespoon canola oil, salt... Stuffed Peppers CrossoverPeel onions, finely dice half of them. Put onion cubes, long-grain rice, saffron, salt, cinnamon powder... Saddle of Venison with Cubeb Pepper SauceFor the saddle of venison with cubeb pepper sauce, peel the quinces, chop them into slices just under a... Stuffed PeppersFor the stuffed peppers, rinse the peppers, cut them in half lengthwise, pit them, but leave the stem... Quinoa Vegetable LoafFor the quinoa vegetable loaves, wash quinoa with plenty of hot water and drain in a colander. Bring vegetable... Vegetable Roll with Arugula Oil1. preheat oven to 150 °C. Thinly brush the baking tray with oil. Roast the vegetables in order, brushing the... Risotto with Yellow and Red PeppersFor the risotto with yellow and red peppers, grill the peppers in the oven until they turn black. Place in a... Vegetable Lasagna with KohlrabiPasta dishes are simply always delicious! Cut the tomatoes crosswise, dip them briefly into boiling water...