Peppers stuffed with green spelt

Ingredients for 4 servings:

• 4 medium-sized red bell peppers
• 130 g green spelt
• 200 ml vegetable broth, strong
• 2 m.-sized onion(s)
• 2 large onions
• 4 garlic cloves
• ¼ chili pepper(s), red, fresh, cut into rings
• 1 can tomato(s) (Pizza tomatoes)
• 100 ml whipped cream
• 6 tbsp mild ajvar
• Spice mix (Würzwelt Herb-Tomato)
• Spice mix (tomato-mozzarella spice)
• Vegetable broth, instant
• 3 tbsp olive oil
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop the two medium-sized onions and two garlic cloves and add them to the vegetable stock along with the chili rings. Bring the stock to a boil, add the green spelt, bring back to a boil while stirring, and let the green spelt swell over very low heat for 40-50 minutes. Pour the pizza tomatoes and cream into a casserole dish, add 4 tablespoons of ajvar, and season with Würzwelt herb-tomato and tomato-mozzarella seasoning and a little instant vegetable stock. Roughly chop the large onions, finely chop the remaining garlic cloves, and fry both in oil either in the microwave or in a pan until crisp, then add them to the sauce and mix everything well. Preheat the oven to 180°C (fan). Cut off the tops of the peppers, hollow out the peppers, and twist the stems out of the tops. Drain the green spelt if it hasn’t absorbed all of its liquid. Let it drain well, stir in the remaining ajvar, season well to taste, and fill the peppers. Place the pepper caps on top and place the peppers in the dish. Bake in the oven for 20 minutes, then cover with a lid or aluminum foil and cook for another 15 minutes. The green spelt absorbs the spices and can therefore be seasoned heavily. When making the sauce, you should at least be more careful with salt or instant broth.