Stuffed Pepper


  • 1 large red pepper
  • 120g leek
  • 40g/3 small mushrooms
  • 20g (2 dessertspoons) peas
  • 4/40g baby vine tomatoes
  • A few fronds of fresh rosemary
  • Sprinkling of dried oregano
  • 30g feta cheese
  • A little fresh parsley
  • 30g/3 dessertspoons bulgur wheat
  • 50ml vegetable stock
  • 20g /2 dessertspoons tinned cannellini beans
  • Olive oil, salt and pepper

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