Stuffed Bell Peppers "Flying Saucer"

Ingredients

• 125 ml classic vegetable broth
• 50 g pre-cooked wheat kernels (ready bought)
• 40 g red lentils (2 tbsp)
• 400 g Potatoes
• 50 ml carrot juice (about 3 tbsp)
• Salt
• paprika powder (sweet)
• 100 g Onions (2 onions)
• 1 Garlic clove
• 1 tbsp Olive Oil
• 0.5 bunch Chives
• 7 g tomato paste (1 tsp)
• Pepper
• nutmeg
• 400 g red bell peppers (2 red bell peppers)
• 80 g tomatoes (1 tomato)
• 30 g grated Gouda (2 tbsp; 30% fat)
• 50 g crumbly cream cheese (2 tbsp)
• 15 g sesame seeds (1 tbsp)

Instructions

1. 1.

   Bring vegetable broth to a boil. Add wheat kernels and lentils and simmer for 10 minutes.

2. 2.

   Meanwhile wash and peel potatoes. Dice half into small cubes, slice the other half thinly.

3. 3.

   In a bowl mix 1 tbsp carrot juice with salt and paprika powder. Fold in potato slices.

4. 4.

   Line a baking dish with parchment paper and layer the potato slices like roof tiles.

5. 5.

   Peel onions and garlic and finely dice them. Heat olive oil in a pan, sauté onions and garlic until translucent.

6. 6.

   Add potato cubes and cook, turning frequently, for about 15 minutes.

7. 7.

   Meanwhile wash chives, shake dry and cut into fine ribbons.

8. 8.

   Drain wheat kernels and lentils and let them dry. Add tomato paste, remaining carrot juice and chives to the pan. Season with salt, pepper and nutmeg.

9. 9.

   Halve bell peppers, remove stems, deseed and rinse. Fill halves with the potato‑wheat mixture and place on top of the potato slices in the dish.

10. 10.

    Wash tomato, slice it (cut off the stem end wedge‑shaped) and arrange over the stuffed peppers. Bake in a preheated oven at 180 °C (fan 160 °C, gas: level 2–3) for about 40 minutes.

11. 11.

    Sprinkle grated Gouda over the pepper halves, spread cream cheese over the potatoes and sprinkle sesame seeds. Finish with another 10‑12 minutes at 200 °C (fan 180 °C, gas: level 3) until golden brown.

12. 12.