Stuffed sweet peppers on a bed of spelt

Ingredients for 2 servings:

• 2 large bell peppers
• 1 carrot(s)
• 1 onion(s)
• 1 head of broccoli
• 500 ml water
• 2 tsp, heaped vegetable stock
• 125 g spelt (= 1 boil-in-the-bag or soft wheat or rice)
• salt water
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

low-calorie, for diet and balanced nutrition, vegetarian, vegan

Cut various vegetables (e.g., carrot, onion, broccoli, eggplant, zucchini, tomato, etc.) into small cubes and mix together. Season the diced vegetables with salt and pepper. Cut the stems off two large bell peppers and hollow them out. Stuff both bell peppers with the diced vegetables. Place the bell peppers in a casserole dish and add any remaining diced vegetables. Dissolve the vegetable stock in the hot water and pour over the bell peppers. Ensure the bell peppers are completely filled with liquid (so the vegetables don’t dry out and cook thoroughly). Pour the remaining vegetable stock into the casserole dish and place everything in the oven at 180°C (fan oven) for about 45 minutes. 10 minutes before the end of the cooking time, cook the spelt in a saucepan for 10 minutes (prepare as for rice). Place the spelt on a plate, place the stuffed bell peppers on top, and serve with the remaining vegetables and the sauce from the casserole dish.