What we send:

• buffalo feta cheese
• bulgur
• red curry paste
• bell pepper
• zucchini
• carrot
• red onion
• garlic
• honey
• balsamic vinegar
• backing sheet
• olive oil
• olive oil (for salsa)
• salt
• pepper

Required tools:

• 2 pcs mixing bowl
• pan
• oven tray
• oven

Preheat the oven to 220 ° C. The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel. Chop the garlic, cut the zucchini and beets lengthwise into strips and the red onion into larger articles.

Put the baking paper in a baking sheet, put the vegetables on it. Salt, pepper to taste and sprinkle with a tablespoon of olive oil. Bake for approx. 20 minutes.

Put the bulgur in a strainer wash it with cold water, then drip it off. Fry in some heated oil, salt, pepper and add warm water equal to twice the amount of bulgur. It will be ready sooner than rice. After boiling the water, remove from the heat and cover it.

In a mixing bowl, mix the balsamic vinegar, half of the honey and red curry paste, and the remaining olive oil. Salt and pepper to taste.

In a mixing bowl, mix the other half of the honey and red curry paste, add the chopped garlic. Salt and pepper to taste.

Carefully cut the feta cheese in half so that it fits in the peppers. After 20 minutes, remove the vegetables from the oven. Set the red onion aside. If necessary, rearrange the vegetables. (If the peppers are very soft, try supporting your side with the edge of the baking tray.) Grease the beets and zucchini with the curry garlic glaze, put the feta in the peppers, and put the whole thing back in the oven for another 10 minutes.

Add the vegetables to the bulgur, mix.

Put the feta peppers on the vegetable bulgur, sprinkle with a little dressing, or serve the dressing separately.

Enjoy your meal!