Bring the mountain lentils to the boil in 650 ml of vegetable broth and cook over low heat for about half an hour. Finely dice the onions, fry them a little in rapeseed oil together with the ham and deglaze with the honey and white wine vinegar. Let the mixture cool a bit in a bowl and mix in the crumbled feta cheese.
Season vigorously with salt, pepper, cumin and paprika powder. Hollow out the peppers, wash them and keep the lids. Fill the peppers with the lentil mixture, put the lids on and place the peppers upright and tight in a baking dish.
About halfway up the peppers, fill the dish with 1 quart of vegetable broth.
Bake in a preheated oven at 180°C – 200°C for about 30 to 40 minutes on the middle shelf. If you like, you can also make a sauce from the broth in the baking dish. To do this, simply melt the butter, sprinkle in the flour and sauté. Deglaze the mixture with the broth and white wine and let it reduce a bit until the flour taste is gone.
Then season with salt, cumin and pepper.