Stuffed peppers with rosemary cheese sauce

Ingredients

Directions

1. 1

   Cut off the lid of the peppers. Clean and wash the peppers. Peel and finely chop the onion. Peel garlic and chop finely. Clean and wash spring onion and cut into fine rings.

2. 2

   Stir in 300 ml stock and onion and bring the bulgur to the boil. Let it swell for about 5 minutes. In the meantime heat oil in a pan, crumble the minced meat into it and fry while turning. Add garlic, spring onions and herbs.

3. 3

   Season with salt, pepper and paprika. Mix bulgur, fried minced meat and half of the cheese. Fill into the peppers and place in an ovenproof dish. Wash rosemary, dab dry, pluck needles from the stalks and chop.

4. 4

   Mix the rest of the stock, cream, rosemary and remaining cheese. Pour into the mould. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. Lift the peppers out of the tin and keep warm.

5. 5

   Pour liquid into a pot, bring to the boil, stir in sauce thickener, bring to the boil again and season to taste with salt, pepper, sugar and lemon juice. Serve peppers on a plate and add sauce extra.

6. 6

   Serve garnished with rosemary as desired.