Stuffed peppers with spicy sauce

Ingredients for 2 servings:

• 2 bell peppers, red
• Olive oil for frying
• 40 g green spelt meal
• 1 onion(s)
• ½ tsp tomato paste
• 1 dashes soy sauce
• ½ tsp mustard
• 20 g Parmesan, grated
• 15 g walnuts, chopped
• 1 sprig(s) of thyme
• 1 egg(s)
• salt and pepper
• Paprika powder
• 2 tomatoes
• 1 small onion(s) or 1/2 large
• 3 mini bell peppers (grilled peppers)
• 1 cup vegetable broth
• 1 small chili pepper(s)
• some tomato paste
• some honey
• Cayenne pepper
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wash the peppers and cut open the tops. Remove the seeds and white ribs. For the filling, dice the onion and sauté briefly in 2 tablespoons of olive oil along with the green spelt meal and a little tomato paste. Deglaze with vegetable stock and let it swell over low heat for about 15 minutes. Be careful not to let it burn. Add a little soy sauce and mustard. Chop the walnuts and mix with the Parmesan and thyme. Add them to the green spelt mixture along with the egg and stir in. Season with pepper, salt, and paprika. Fill the peppers with the mixture, replace the lid, and cook in the oven at 180°C (top/bottom heat) for about 40 minutes. For the sauce, dice the onions, finely chop the grilled peppers, and the chili pepper. Brown everything together in oil with a little tomato paste. Deglaze with vegetable stock. Peel and dice the tomatoes, and add them. Simmer and season with salt, pepper, cayenne pepper, and honey. We served it with rice.