17 November 2015

Stuffed peppers

Stuffed peppers are perfect for this season, so comforting and warm straight from the oven. Even though they aren't the most innovative vegetarian dish, I really enjoy them with the right filling. I stuffed my huge Lamuyo pepper halves with a pearled spelt, carrot, tomato and pea mix and some cheese of course. I like my stuffed peppers well done with a succulent filling. I didn't need any sides for this, as the peppers were so huge.


2 Lamuyo peppers
1 onion
2 garlic cloves
1 carrot
100 g cherry tomatoes
1 tbsp olive oil
1 cup pearled spelt
500 ml vegetable stock
1 cup frozen peas
50 g vegetarian pasta cheese
Ground black pepper


Cut the peppers into halves and chop the onion, garlic, carrot and tomatoes finely.

Heat the olive oil in a pan and start cooking the onion, garlic and carrot there. Once these are softened, also add the tomatoes and cook for a while longer.

Add the pearled spelt and a third of the vegetable stock and simmer under the lid. Add more vegetable stock once it has absorbed and cook until the spelt is done.

Stir in the frozen peas and the grated cheese in the end.

Fill the pepper halves with the spelt mix and bake at 200 C until the peppers are roasted. Add more cheese on the top, if you prefer.


Your VegHog

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