Stuffed Peppers with Green Spelled
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 11 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 50 g reen spelled
- 0.25 liter ¼ water
- 1 teaspoon vegetable stock, grained
- 2 bell pepper (s)
- 100 g mushrooms
- 1 small onion (s)
- 1 tablespoon butter
- 50 g crème fraîche or sour cream
- 3 tablespoon parsley, chopped
- some cheese, grated (Gouda)
- 2 tablespoon tomato paste
- salt
Print Recipe
Pin Recipe Instructions
- Soak the green spelled in 1/4 l water for about 10 hours. Then bring the vegetable stock to the boil and simmer for 20 minutes over low heat, then let it swell for 25 minutes.
- In the meantime, wash the peppers, cut off the lid, remove the seeds and rinse the pods. Cut the lids into small pieces, clean the mushrooms and cut into small pieces. Peel and dice the onion and fry in the butter. Add the mushrooms and pepper pieces. Fry everything for about 5 minutes over medium heat.
- Place a sieve in a baking dish and drain the green spelled. Add the grains to the vegetables.
- Add the crème fraîche and some cheese, mix and season with salt.
- Now stir the tomato paste into the green spelled cooking water in the baking dish. Fill the peppers and sprinkle with the rest of the cheese, place in the mold and bake at 200 ° C for 30-40 minutes. Then serve sprinkled with parsley.
- The recipe is also suitable for diabetics, 1.5 BU / person.
- We usually eat rice or potatoes with it.
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