Stuffed peppers with sweet and sour tomato sauce

Ingredients for 4 servings:

• 4 bell peppers, evenly sized pods
• 1 onion(s)
• 2 carrots
• 1 stalk(s) leek
• 1 small parsley root(s), optional
• 2 tbsp butter or oil
• 600 ml vegetable stock, from cubes or freshly cooked
• 200 g green spelt, medium-finely ground
• 2 eggs
• 100 g cheese, grated (Emmental or mountain cheese)
• e.g. breadcrumbs
• Salt
• pepper, black
• 2 tbsp tomato paste
• 100 g crème fraîche
• 1 tsp sweet paprika powder
• 1 tsp, heaped sugar
• 2 tbsp white wine vinegar
• salt and pepper
• Paprika powder, hot
• 2 tsp flour, optional
• n. B. water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

with a filling of green spelt and vegetables

Wash the peppers. Cut off the tops and carefully remove the white inner skin and seeds. Finely dice the onion, carrots, leek, and parsley root. Heat the butter in a saucepan and fry the onion until translucent. Add the remaining vegetables, cover, and sauté over low heat for 5 minutes. Add a little water if needed. Pour the vegetable stock into the vegetables and bring to a boil. Stir in the ground spelt and bring to a boil a few times, stirring constantly. Put the lid on, remove the pan from the heat, and let the spelt swell for 10 minutes. Let the spelt mixture cool slightly. Add the eggs and grated cheese to the spelt mixture and mix well. If the mixture is very soft, add breadcrumbs if desired. Season the spelt mixture with salt, pepper, and paprika powder and distribute it among the peppers. Place the stuffed peppers in a large pot, large enough for them to sit side by side, to cook. Add a little water and cook the peppers in a covered pot for about 40 minutes. Add more water if needed. After the cooking time is over, remove the peppers from the pot and keep warm. Add the tomato paste and crème fraîche to the pot, use it to loosen the pan juices, and bring to a boil. For a little more sauce, mix 2 teaspoons of flour with water and bring to a boil with the dissolved pan juices. Season to taste with sugar, salt, pepper, sweet and hot paprika, and vinegar. Serve the peppers with the tomato sauce.