4 large peppers
2 large onions
1 chili pepper
1 garlic clove
2 tbsp olive oil
3 tbsp tomato purée
2 tins chopped tomatoes (400 g each)
400 ml vegetable stock
250 g sweet lupin flour
Oregano, paprika, salt and pepper
Freshly grated parmesan cheese
Peel one onion and garlic clove and chop finely with the chili pepper. Sauté in the oil and then add the tomato purée, chopped tomatoes and oregano. Simmer briefly and season with salt and pepper.
Wash the peppers, cut off the tops and remove the seeds. Pour the hot vegetable stock over the sweet lupin flour and one chopped onion.
Fill the peppers with the sweet lupin mixture. Put the tomato sauce into an ovenproof dish and place the stuffed peppers on top. Spoon 2 tbsp of the sauce onto each pepper and then replace the lids. Bake in the oven for 40 minutes at 200°C (fan oven).
Sprinkle with parmesan cheese and serve. Serve with a tomato salad.
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