Stuffed peppers with bulgur, zucchini and feta cheese

Name: Stuffed peppers with bulgur, zucchini and feta cheese
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 Onions; 20 g Butter or margarine; 200 g Bulgur (coarse wheat groats); 800 ml Vegetable broth (instant); 7-10 Tbsp two yellow and red peppers; 1 (approx. 150 g) Courgette; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Sheep's cheese; 1/2 bunch Thyme, basil and parsley; 1 Egg; 4 TABLESPOONS Whipped cream

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3 Onions
20 g Butter or margarine
200 g Bulgur (coarse wheat groats)
800 ml Vegetable broth (instant)
7-10 Tbsp two yellow and red peppers
1 (approx. 150 g) Courgette
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Sheep's cheese
1/2 bunch Thyme, basil and parsley
1 Egg
4 TABLESPOONS Whipped cream

Directions

1
Peel and finely chop 1 onion. Heat the fat in a pot and fry the onion in it. Add the bulgur and fry briefly. Deglaze with 300 ml stock, bring to the boil, remove from heat and allow to swell for 10-12 minutes.
2
In the meantime, cut the peppers in half, remove the seeds, leaving the base of the stalk standing, and wash. Clean, wash and cut the zucchini into pieces. Heat the oil in a pan and fry the zucchini for 3-5 minutes.
3
Season with salt and pepper. Cut the feta cheese into pieces. Wash the herbs, dab dry, pluck the leaves from the stalks and chop finely. Mix bulgur, zucchini, feta cheese and herbs, season and fill into the pepper halves.
4
Peel the rest of the onions and cut into slices. Pour the remaining stock into an ovenproof dish. Put in onion slices and stuffed pepper halves. Mix egg and cream and drizzle over the filling.
5
Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 35-40 minutes.