Stuffed peppers with green spelt

Ingredients for 2 servings:

• 50 g green spelt
• ¼ liter of water
• 1 tsp vegetable broth, granulated
• 2 bell peppers
• 100 g mushrooms
• 1 small onion(s)
• 1 tbsp butter
• 50 g crème fraîche or sour cream
• 3 tbsp parsley, chopped
• some cheese, grated (Gouda)
• 2 tbsp tomato paste
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 11 hours; Total time approx. 11 hours 30 minutes

suitable for diabetics

Soak the green spelt in 1/4 liter of water for about 10 hours. Then bring to a boil with the vegetable stock and simmer over low heat for 20 minutes, then let it simmer for 25 minutes. Meanwhile, wash the peppers, cut off the tops, remove the seeds, and rinse the pods. Cut the tops into small pieces, clean and finely chop the mushrooms. Peel and dice the onion, and fry in butter. Add the mushrooms and pepper pieces. Fry everything for about 5 minutes over medium heat. Place a sieve in a baking dish and drain the green spelt. Add the grains to the vegetables. Add the crème fraîche and a little cheese, mix, and season with salt. Now stir the tomato paste into the green spelt cooking water in the baking dish. Stuff the peppers and sprinkle with the remaining cheese, place in the dish, and bake at 200°C for 30-40 minutes. Then serve sprinkled with parsley. This recipe is also suitable for diabetics; 1.5 BU per person. We usually serve it with rice or potatoes.