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Stuffed peppers with spelled and peas

ingredients

servings

2

Yellow peppers

1 unit

Red peppers

1 gram

Green peppers

2 unit

Spelt

100 grams

Onions

1 half

Carrots

1 unit

Celery

1 stem

Peas

70 grams

Extra virgin olive oil

2 spoons

Tomato paste

1 spoon

Food yeast flakes

1 spoon

Chickpea flour

2 spoons

Parsley

4 sprigs

Salt

to taste

Pepper

to taste

single courses from world

Stuffed peppers with spelled and peas

Stuffed peppers with spelled and peas

vegan with gluten high in fiber source of C vitamins high in potassium high in phosphorus with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Stuffed peppers with spelled and peas

Peppers stuffed with spelled and peas are a completely vegetable variant of rice-stuffed peppers. Excellent to prepare in advance.

Stuffed peppers with spelled and peas step 1

step 1

With a sharp small knife, draw a flap from each pepper, being careful not to cut the rest of the fruit. Remove the seeds and white filaments, then season the inside of each pepper with a pinch of salt. Keep aside.

Stuffed peppers with spelled and peas step 2

step 2

Put the celery, carrot, onion and pieces of pepper into small pieces in a pan. Add the peas too, then season with salt, pepper and extra virgin olive oil.

Stuffed peppers with spelled and peas step 3

step 3

Cook the vegetables for 10 minutes over medium heat, then add the previously cooked spelled and tomato paste. If needed, add half a cup of water.

Stuffed peppers with spelled and peas step 4

step 4

Once the vegetables are tender and the ingredients are mixed, remove the pan from the heat. Add the yeast, parsley and chickpea flour. Mix the ingredients and fill the inside of the peppers with the mixture.

Stuffed peppers with spelled and peas step 5

step 5

Place the stuffed peppers in a baking pan lined with parchment paper and cook at 180 ° C for 40 minutes.

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