Cook the lentils and the long grain rice.
Rinse the 4 red peppers, cut the tops into small pieces and hollow them out. Heat the butter in a frying pan and fry the diced peppers in it, removing them repeatedly.
Mix the lentils and long grain rice with the diced peppers. Clean the spring onions, cut into rings and fold into the paprika-lentils with 150 g cheese, turmeric and paprika powder. Fill mixture into the pods, sprinkle the rest of the cheese on top and put the bell pepper lids on.
Place in frying pan and pour in clear soup and simmer at low temperature for about 40 minutes. Remove the vegetables and add the whipped cream to the sauce form and thicken with millet flour. Season with yeast flakes.