Stuffed peppers with green spelt, grated cheese and sour cream

Ingredients for 3 servings:

• 3 large bell peppers
• 100 g green spelt meal
• 1 large carrot(s)
• 1 onion(s)
• ½ bunch parsley
• 1 tbsp rapeseed oil
• 150 g cheese, grated
• 500 ml vegetable stock
• 1 tbsp tomato paste
• 3 tbsp sour cream
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

vegetarian, wholefood

Peel the onion and dice it into small cubes. Peel the carrot, wash it, and coarsely grate it. Wash the parsley, spin it dry, and chop it finely. Halve the bell pepper lengthwise, remove the seeds and skins, and wash it. Heat the oil in a pan. Sauté the onion cubes and sauté for about 5 minutes over medium heat with the lid closed. Add the green spelt meal to the pan and fry. Add the carrots and deglaze with 250 ml of stock. Cook for 20 minutes over low heat with the lid closed. Stir the parsley and half of the grated cheese into the green spelt mixture. Season with salt and pepper to taste. Place the bell pepper halves in a baking dish and fill with the green spelt mixture. Sprinkle with the remaining cheese. Mix the remaining stock with the tomato paste and sour cream. Season with salt and pepper to taste and pour into the dish. Bake in the oven at 200 °C (top/bottom heat) for about 40 minutes. My version above is very mildly seasoned. We also like the following variations: Stir 1 tablespoon of tomato paste into the green spelt mixture; finely chop 1 garlic clove and sauté it; season with chili sauce, cayenne pepper, cumin, and coriander; mix grated Parmesan, Pecorino, Gruyere, aged Gouda, or goat cheese into the green spelt mixture; add leeks, spring onions, and chili peppers; mix in dried basil, oregano, or similar.