Stuffed peppers with spelt and feta

Ingredients for 2 servings:

• 2 bell peppers
• 1 cup spelt
• 50 g feta cheese
• 2 tomatoes
• 1 tbsp Parmesan
• 100 ml broth
• 1 tbsp tomato paste
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp flour
• oil
• possibly cheese, grated
• salt and pepper
• basil

Instructions

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

vegetarian

Halve, deseed, and skin the peppers. Cook the spelt like rice according to the package instructions. Chop the tomatoes and onion, mince the garlic, and crumble the feta. Mix everything with the spelt and stir in the Parmesan cheese. Fill the peppers with the mixture. Make a roux with a little oil and the flour. Add the tomato paste and fry. Deglaze with the stock and simmer briefly. The sauce should not be too runny, but not too thick either. Season with salt, pepper, and basil. Place the peppers in a baking dish, pour the sauce over them, and sprinkle with some grated cheese, if desired. Bake at 200 degrees Celsius (convection oven) for about 30 minutes. I prefer the peppers a little firmer; if you prefer them softer, add a few more minutes. It also depends on the oven. Tomato salad goes well with this, but green salad also goes well with it. The spelt is very filling, so one pepper per person is enough for us.