Peppers with Cheese Brandy Dough

Boil water, butter and salt, add freshly ground wheat and coriander and let it boil until it separates from the bottom. Cool.

Knead in eggs, gouda, chopped pumpkin seeds and chives. Fill all together into the 8 peppers and cook in a greased gratin dish covered with aluminum foil for half an hour, then remove foil and cook for 25 min.

Cut one red bell pepper into cubes and sprinkle over the finished dish.

Serve with wholemeal rice with butter and parsley.

Note : The stuffed peppers can also be roasted in a frying pan until they turn brown, add one or two onions and then fill up with paradeis pulp and vegetable soup, season with parpika spice.

Note 2 : Instead of paprika, you can use the filling for cabbage rolls, but instead of coriander you should use cumin for better digestion. The cheese can also be omitted. Loosen the cabbage leaves and steam over water until soft. Stuff and pin with toothpicks.

Note 3 : Grainy vegetable soup can be added to the filler as needed.

Tip: As an alternative to the fresh chives, you can use the freeze-dried.

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