Summary

Ingredients

• 2 onions)
• 500 ml vegetable stock
• 150 g reen spelled (whole or crushed)
• some nutmeg, grated
• 0.25 teaspoon ¼ paprika powder
• 1 teaspoon thyme
• a bit salt
• 4 tablespoon cheese, grated (savory variety)
• 4 red pepper (s)
• some pepper
• 2 shallot (s)
• 1 bunch parsley
• 300 g mushrooms
• 1 teaspoon butter
• 1 tablespoon crème fraîche

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Instructions

1. Dissolve the broth in water according to the instructions, bring to the boil 300 ml.
2. In the meantime, dice the onions and add to the broth along with the green spelled, nutmeg, paprika powder, thyme, cheese and a pinch of salt. Cook for 5 minutes, remove from the plate and let soak for another 20 minutes.
3. Preheat the oven to 180 ° C.
4. In the meantime, wash the peppers, cut off the lid and remove all seeds and partitions (you can scrape out easily with a spoon). Sprinkle the hollowed out pods with a little pepper and fill with the green spelled, then put the lid back on and put in an ovenproof dish. Pour the remaining stock over the filled pods and cook on the middle rack for 30 minutes.
5. In the meantime, peel the two shallots and cut them into small pieces. Wash and chop the parsley. Clean the mushrooms well and cut them into slices.
6. Heat the butter in a pan, add the shallots and mushrooms and cook for 5 minutes. Salt and pepper to taste, then mix with parsley and creme fraiche and serve with the filled peppers.