Stuffed peppers

Name: Stuffed peppers
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g Bulgur; 2 (approx. 900 g) green and yellow peppers; 2 Onions; 1 collar Parsley; 3-4 Stem(s) Thyme; 1-2 stem(s) Rosemary; 500 g Pork sausage; 1 egg (size M); 1 TABLESPOON Paprika pulp; 7-10 Tbsp Rose peppers; 650 ml Vegetable broth (instant); 125 g Whipped cream; 1 Garlic clove; 25 g Butter or margarine; 100 ml dry white wine; 7-10 Tbsp Salt; 25 g freshly grated Parmesan cheese

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

300 g Bulgur
2 (approx. 900 g) green and yellow peppers
2 Onions
1 collar Parsley
3-4 Stem(s) Thyme
1-2 stem(s) Rosemary
500 g Pork sausage
1 egg (size M)
1 TABLESPOON Paprika pulp
7-10 Tbsp Rose peppers
650 ml Vegetable broth (instant)
125 g Whipped cream
1 Garlic clove
25 g Butter or margarine
100 ml dry white wine
7-10 Tbsp Salt
25 g freshly grated Parmesan cheese

Directions

1
Put 300 ml cold water and 100 g bulgur in a pot, bring to the boil and simmer for about 5 minutes until the bulgur has absorbed all the liquid. Let it cool down a little bit. Cut a lid off the peppers, remove the seeds and wash the peppers.
2
Peel and finely dice the onions. Wash the herbs, dab dry and chop, except for a little rosemary for garnishing. Knead the ground pork, egg, paprika paste, half of the onions and herbs and the cooked bulgur.
3
Season with paprika powder and fill into the peppers. Place in an ovenproof dish, pour on 1/4 litre of stock and cream and bake in a preheated oven (electric oven: 200 °C/ gas: level 3) for 45-50 minutes.
4
Do not place the caps on the peppers until 20-25 minutes before the end of the cooking time, or place them in the stewed stock and cook with them. For the risotto, peel the garlic and press it through a garlic press.
5
Heat the fat in a pot and sauté the remaining onions in it until transparent. Add the remaining bulgur and garlic, steam briefly and deglaze with the remaining stock and white wine. Add some salt, bring to the boil, cover and cook over a low heat for 12-15 minutes.
6
When the bulgur has absorbed all the liquid, lift the parmesan cheese loosely under the bulgur with a fork. Garnish finished peppers with rosemary and serve with bulgur risotto.