Recipe for stuffed bell peppers
Ingredients:
Red, orange and yellow bell peppers
Pre-cooked wheat berries
pre-cooked canned beans
an onion
half a bulb of garlic
a couple of beaten eggs
shredded cheese
pistachios
walnuts or pecans
currants
tomato paste
sea salt
black pepper
oregano
basil
cayenne pepper
Preheat oven to 350 degrees F.
Chop the onion and garlic into small pieces that you then sauté.
Mix them with the wheat berries, beans and eggs in a saucepan with half a cup of water and cook on medium heat while stirring until the water has almost entirely evaporated.
Turn of heat, add in everything but the cheese and tomato paste and stir until homogeneous.
Core the bell peppers, purge them of seeds and slice them in half.
Fill them with the mixture from the saucepan, followed by cheese and tomato paste.
Place on glass pan and leave in oven for 30 mins before serving.
