Summary

Ingredients

• 3 large bell peppers
• 100 g reen spelled meal
• 1 large carrot
• 1 onion (s)
• 0.5 ½ bunch parsley
• 1 tablespoon rapeseed oil
• 150 g cheese, rated
• 500 ml vegetable stock
• 1 tablespoon tomato paste
• 3 tablespoon sour cream
• salt and pepper

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Instructions

1. Peel the onion and cut into small cubes. Peel, wash and roughly grate the carrot. Wash the parsley, spin dry and finely chop. Halve the peppers lengthways, remove the seeds and skins, wash.
2. Heat oil in a pan. Sauté onion cubes and sauté for about 5 minutes over medium heat with the lid closed. Also add the green spelled grist to the pan and fry. Add the carrots and deglaze with 250 ml stock. Cook for 20 minutes over low heat with the lid closed.
3. Stir the parsley and half of the grated cheese into the green spelled mixture. Season to taste with salt and pepper.
4. Place the pepper halves in a baking dish and fill with the green spelled mixture. Scatter the rest of the cheese on top. Mix the rest of the broth with the tomato paste and sour cream. Season with salt and pepper and pour into the mold. Cook in the oven at 200 ° C (top / bottom heat) for about 40 minutes.
5. My variant above is very mildly seasoned. We also like the following variants:
6. Stir 1 tablespoon tomato paste into the green spelled mixture; Finely chop 1 clove of garlic and sweat with it; season with chilli sauce, cayenne pepper, cumin, coriander; Mix the grated Parmesan, Pecorino, Gruyere, old Gouda cheese or goat cheese into the green spelled mixture; Add the leek, spring onion, chilli peppers; Mix in the dried basil, oregano or similar.