🍽️ Peppers stuffed with green barley and carrots

Name: Peppers stuffed with green barley and carrots
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g green spelt groats; 200 ml vegetable broth; 4 bell peppers; 100 g grated carrots; 100 g corn (can); 2 tbsp diced bell peppers; 2 chopped onions; 2 tbsp butter; 100 g crème fraîche; 4 tbsp chopped parsley; 2 tbsp grated cheese; salt; pepper from the mill; mild paprika powder; 125 ml vegetable stock; 2 tbsp tomato paste; 100 g crème fraîche; salt; pepper from the mill; hot paprika powder

383 kcal · 30 min · 4 servings

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Ingredients

100 g green spelt groats
200 ml vegetable broth
4 bell peppers
100 g grated carrots
100 g corn (can)
2 tbsp diced bell peppers
2 chopped onions
2 tbsp butter
100 g crème fraîche
4 tbsp chopped parsley
2 tbsp grated cheese
salt
pepper from the mill
mild paprika powder
125 ml vegetable stock
2 tbsp tomato paste
100 g crème fraîche
salt
pepper from the mill
hot paprika powder

Instructions

1. Put the green barley (hulled spelt) and the broth into a pot.
2. Bring the mixture to a boil.
3. Reduce the heat to low.
4. Cover the pot.
5. Let the green barley cook for about 20 minutes.
6. Wash the bell peppers thoroughly.
7. Cut off the tops of the bell peppers.
8. Remove the inside of the bell peppers (seeds and ribs).
9. Cut the removed pepper pieces into small cubes.
10. Heat the butter in a frying pan.
11. Add the pepper cubes, the grated carrots, the corn, and the onions to the pan.
12. Sauté the vegetables briefly.
13. Pour in half a cup of water.
14. Season the mixture with salt and pepper.
15. Cover the pan.
16. Let the vegetables cook for about 5 minutes.
17. Mix the crème fraîche, the parsley, and the cheese in a bowl.
18. Season the mixture with salt, pepper, and paprika powder.
19. Fold the cooked green barley into the vegetables.
20. Fill the bell peppers with the stuffing.
21. Place the stuffed bell peppers in a greased baking dish.
22. Seal the dish with aluminum foil.
23. Preheat the oven to 180 degrees Celsius.
24. Place the baking dish in the preheated oven.
25. Let the bell peppers cook for about 25 to 30 minutes.
26. Mix the vegetable stock with the tomato paste for the sauce.
27. Fold the crème fraîche into the sauce.
28. Season the sauce with the spices and adjust the taste.
29. Plate the stuffed bell peppers.
30. Serve the bell peppers with rice and fresh herbs.

Nutrition per serving

kcal: 383
Protein: 10 g · Fett/Fat: 23 g · Carbs: 32 g