Stuffed Peppers Vegetarian

A bean recipe for every taste:

Cut head of peppers into small pieces and remove seeds, rinse and blanch in vegetable soup in a large saucepan for about 5 minutes, drain following. Do not discard the vegetable soup.

Dice the onions and sauté in oil, add the hominy and beans, chop and stir in the tomatoes and season vigorously with thyme, salt and freshly ground pepper.

Season the inside of the peppers with salt and pepper, alternate layers of vegetables and parmesan and sprinkle with a little bit of parmesan.

Finish cooking in the saucepan with vegetable soup (water should not run into the peppers, maybe pour off a little).

Add remaining vegetables to saute pan with wine, milk to make a sauce, add salt, turmeric, parmesan and pepper. Stir a little milk with flour and thicken the sauce with it as needed.

Serve with long grain rice.

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