Peppers are washed and cleaned of seeds, fry in butter on all sides. Mix in a bowl lentils, canned sweet corn and turmeric. This mixture is stuffed peppers. Place in a saucepan and sprinkle with grated feta cheese. Pour reconstituted in 400 ml water broth. Cover the pan with a lid and dish boil 40 minutes on low heat. The peppers are subtracted. To the rest of the broth in the pan add the cornmeal, cream, salt and pepper. Mix. This sauce is poured over the peppers.