Stuffed peppers

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean, wash and drain the leek and carrots. Cut leek into fine rings and carrots into cubes. Put 50 g carrot cubes aside. Heat 10 g fat in a saucepan, sauté the leek and remaining carrots in it. Deglaze with 350 ml stock, bring to the boil and simmer covered for 2-3 minutes. Add green spelt meal, bring to the boil while stirring and allow to swell over a low heat for 5 - 8 minutes.

2. 2

   In the meantime, cut the peppers in half lengthwise, clean them. Leave the stalk of the red peppers to stand. Roughly dice the yellow peppers. Peel onion and garlic. Finely dice the onion, press the garlic through a garlic press. Heat 10 g fat in a pot and brown the onion slightly. Add yellow pepper, remaining carrot cubes and remaining stock, bring to the boil, cover and cook for 10-15 minutes. Wash the thyme, dab dry and pluck the leaves from the stalks and chop them, except for something to garnish. Cut the tofu into cubes of about 1 cm. Heat the remaining fat in a pan. Brown the tofu and garlic in it.

3. 3

   Add yellow pepper, remaining carrot cubes and remaining stock, bring to the boil, cover and cook for 10-15 minutes. Wash the thyme, dab dry and pluck the leaves from the stalks and chop them, except for something to garnish. Cut the tofu into cubes of about 1 cm. Heat the remaining fat in a pan. Brown the tofu and garlic in it. Add thyme and season with salt, pepper and paprika powder. Mix into the green spelt vegetable mixture and season with salt and pepper. Fill the red peppers with the mixture. Puree yellow peppers, stir in crème-fraîche and season with salt and pepper. Pour the sauce into an ovenproof dish, place the red pepper halves in it and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. Serve garnished with thyme

4. 4

   Add thyme and season with salt, pepper and paprika powder. Mix into the green spelt vegetable mixture and season with salt and pepper. Fill the red peppers with the mixture. Puree yellow peppers, stir in crème-fraîche and season with salt and pepper. Pour the sauce into an ovenproof dish, place the red pepper halves in it and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. Serve garnished with thyme

Nutrition Facts

KCAL
470 kcal

CARBS
39 g

FATS
28 g

PROTEINS
16 g