Peppers Stuffed with Grümkern and Lentils

Put the gruel in a saucepan with a little water and bring to a gentle boil. Add the lentils and the onion pieces, simmer together for about 15 minutes on low heat. Season with thyme, pepper, salt and sambal oelek. Add the grated cheese and let it cool down a bit. Add the egg, sour cream and curd cheese.

Cut the tops of the peppers into small pieces and carefully hollow them out, blanch briefly in boiling hot water.

Fill an ovenproof dish with liquid, e.g. vegetable soup or water. Possibly refine with tomato pieces, onion cubes and herbs. Place the blanched peppers in the mold, fill with the green lentils and place the lids on top.

Bake in the oven at 200 degrees on the lowest rack for about half an hour.

Barbara Furthmüller

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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