Preparation
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1Halve the peppers lengthwise and remove the seeds. For the filling, steam the mushrooms and onions in the Mazola®. Remove the stems from the tomatoes, cut them crosswise, scald them and peel them. Hollow out and finely dice the firm meat. Halve the yellow peppers, remove the seeds and cut into fine strips. Add to the mushroom and onion mixture together with diced tomatoes and Echte Kölln Kernigen and season with parsley, garlic and salt and pepper.
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2Place the pepper halves in a greased baking dish, fill and pour in the vegetable stock. Bake on the middle shelf. After 20 minutes, sprinkle with cheese and gratinate for another 10 minutes. Top/bottom heat: 180 °C Circulating air: 160°C Cooking time: 30 minutes Preparation time: approx. 25 minutes
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for 4 servings
4
Peppers (red)
150 G
Mushroom
2
Onions
2 EL
Mazola® rapeseed oil
400 G
Tomatoes
1
Bell pepper (yellow)
100 G
Kölln organic oat flakes, crunchy
1 Federal
Parsley
1
clove of garlic
something
Salt
something
pepper
300 ml
Vegetable broth
100 G
Emmental cheese (grated)
