How to make
The peppers are washed and cleaned of seeds, while leaving the caps on (they will be used as lids). Fry them on all sides in butter. In a bowl, mix the washed lentils, canned sweet corn and turmeric.
This mixture is stuffed into the peppers. Put them in a pot, then sprinkle with grated cheese.
Dissolve the vegetable broth with water and add the peppers. Cover the pot with a lid and boil over low heat for 40 minutes, then remove the peppers.
The remaining broth in the pot is mixed with the corn flour, cream, salt and black pepper. Stir the sauce and pour it over the peppers.
