John Myers
Ingredients for 4 servings:
- 2 onions
- 500 ml vegetable stock
- 150 g green spelt (whole or crushed)
- some nutmeg, grated
- ¼ tsp paprika powder
- 1 tsp thyme
- some salt
- 4 tbsp cheese, grated (savory variety)
- 4 red bell peppers
- some pepper
- 2 shallots
- 1 bunch of parsley
- 300 g mushrooms
- 1 tsp butter
- 1 tbsp crème fraîche
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Dissolve the stock in water according to the instructions, bring 300 ml to a boil. In the meantime, dice the onions and add them to the stock along with the green spelt, nutmeg, paprika, thyme, cheese, and a pinch of salt. Cook for 5 minutes, remove from the heat, and let them swell for another 20 minutes. Preheat the oven to 180°C. Meanwhile, wash the peppers, cut off the tops, and remove all seeds and membranes (you can easily scrape them out with a spoon). Sprinkle the hollowed-out peppers with a little pepper and fill with the green spelt, then replace the lid and place in an ovenproof dish. Pour the remaining stock over the filled peppers and cook on the middle shelf for 30 minutes. In the meantime, peel and finely chop the two shallots. Wash and finely chop the parsley. Clean the mushrooms thoroughly and slice them. Heat the butter in a pan, add the shallots and mushrooms, and sauté for 5 minutes. Season with salt and pepper to taste, then stir in the parsley and crème fraîche and serve with the stuffed peppers.
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