Peppers with Chickpeas and Bacon

Cut the tops of the peppers into small pieces. Remove the seeds from the peppers, rinse and dice the lids. Cut the onions into rings. Fry the bacon in oil and sauté the onion rings until soft. Drain the chickpeas and add to the bacon with the diced peppers. Fold in the Emmentaler. Fill the quantity into the peppers. Put the peppers in a saucepan and add the hot clear soup. Steam in the closed saucepan for about 25 min, then take out. Boil clear soup at high temperature for a little while. Fold in the crème fraîche, season the sauce.

Serve with wild rice or possibly brown rice.

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