Stuffed peppers with spelt, mushrooms and kidney beans

Ingredients for 4 servings:

• 4 bell peppers
• 1 gr. can/n kidney beans, drained
• 250 g mushrooms
• 170 g spelt
• 4 small carrots
• 1 onion(s)
• ½ bunch parsley
• 2 spring onions
• 3 tomatoes, dried
• salt and pepper
• 3 tbsp olive oil
• 1 handful of cheese, grated
• 3 garlic cloves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

vegetarian

Halve the bell peppers. Remove the seeds and white membranes, and rinse the peppers. For the filling, clean the remaining vegetables and peel them if necessary. Finely grate the carrots, finely dice the mushrooms and onion. Sauté everything in a pan with a little olive oil, seasoning with 1 or 2 cloves of garlic, if desired. Add the spelt and twice the amount of water. Remove the parsley stalks. Chop the parsley and add it. Finely chop the sun-dried tomatoes and add them as well. Simmer until al dente. Then place the kidney beans in a sieve, rinse with water, and add them. Finely chop the spring onions and parsley leaves. Add to the filling. Season with salt and pepper and mix well. Meanwhile, preheat the oven to 200°C (top/bottom heat). Place the peppers, cut-side up, in a baking dish. Then bake in the oven. When the filling is cooked al dente, remove the peppers from the oven, season with a little salt, and then generously fill them with the bean mixture, forming small mounds. Sprinkle with grated cheese and add about 100 ml of water to the baking dish. Bake the peppers in the oven at 180°C (350°F) for about 25 minutes.