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Peppers with zucchini and spelt filling

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Ingredients for 3 servings:

  • 3 bell pepper(s), red
  • 1 cup(s) spelt, quick-cooking
  • 2 cups vegetable broth
  • 1 onion(s)
  • 1 zucchini, small
  • 1 garlic clove(s)
  • 1 egg(s)
  • 1 tsp basil
  • salt and pepper
  • 2 tbsp oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Let the spelt swell in the boiling broth for about 15 minutes. In the meantime, cut the zucchini into small pieces, finely chop the onion and garlic clove, and fry until translucent. Add the zucchini and fry for another 5 minutes. Then add everything to the spelt and let it swell for another 10 minutes. Hollow out the peppers. Stir an egg, basil, pepper, and salt into the spelt mixture, season to taste, and stuff the peppers with it. Now fry the peppers in a little oil, carefully add a little water, and sauté until al dente. Serve with a fresh salad, depending on the season.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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