Stuffed zucchini with green spelt, grated cheese and sour cream

Ingredients for 2 servings:

• 1 m.-large zucchini
• 80 g green spelt meal
• ½ bell pepper(s)
• 1 m.-sized carrot(s)
• 1 bunch of parsley
• 1 onion(s)
• 1 tbsp grape seed oil
• 100 g cheese, grated
• 200 ml broth
• salt and pepper
• chili powder
• 200 ml broth
• 1 tbsp tomato paste
• 2 tbsp sour cream
• salt and pepper
• chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

vegetarian

Halve the zucchini, remove the seeds, and place in a dish. Season with salt, pepper, and chili. Wash, halve, deseed, and dice the bell pepper. Wash and finely dice the carrot. Peel and finely dice the onion. Chop the parsley. Fry the onion in oil and add the green spelt meal, then add the hot stock, bell pepper, carrot, and parsley. Let it simmer for 30-40 minutes, adding more stock if necessary. For the sauce, combine the stock, tomato paste, and sour cream. Season with salt, pepper, and chili. Season the green spelt mixture with salt, pepper, and chili and add the cheese. Pour the sauce into the pan or casserole dish with the zucchini. Blanch the zucchini for 10 minutes in an oven preheated to 180°C (350°F). Then fill the zucchini with the filling and simmer for another 20-30 minutes, until the zucchini reaches the right consistency. Serve with salad, baguette, or rice, if desired.