John Myers
Ingredients for 1 servings:
- 3 bell peppers
- 150 g green spelt meal
- 320 ml vegetable stock
- 3 m.-sized onion(s), cut into rings
- 3 tbsp tomato paste
- salt and pepper
- 200 ml tomato(s), pureed
- basil
- Paprika powder
- Harissa paste
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
also good as a side dish
Preheat oven to 170 degrees Celsius (350 degrees Fahrenheit). Decapitate the peppers, keep the lids off, and hollow out the peppers. Cut the green stems out of the lids, forming a crown. Pour hot vegetable broth over the green spelt and let it swell for 5 minutes over low heat, stirring constantly. Season the green spelt generously with tomato paste and the spices. Finally, fold in the onion rings. Remove from the heat. Season the passata with basil, salt, and pepper and pour into a baking dish. Fill the peppers with the green spelt mixture, place the crown lids on top, and place them in the tomato sauce. Place everything in the oven and bake for about 20 minutes. If the pepper crown gets too brown, simply cover with aluminum foil. This recipe also makes an excellent side dish.
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