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Mediterranean spelt-stuffed peppers

Vegetarian Mediterranean spelt-stuffed peppers on a plate

Mediterranean spelt-stuffed peppers

Name: Mediterranean spelt-stuffed peppers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 4 large red peppers halved and deseeded (stems left on); 100g fresh sundried tomatoes (sometimes called semidried or sun blush), chopped plus 2 tbsp tomato oil; 1 large red onion ends trimmed and spiralized on the flat blade of the spiralizer; 1 large courgette halved widthways, ends trimmed and spiralized into thin noodles; 250g pouch pre-cooked spelt; 100g mixed olives pips removed and chopped; 1 small pack of basil shredded; green salad to serve

Sophie Godwin – Cookery writer

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Serves 4

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.8 out of 5.4 ratingsRate

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Create colourful, vegetarian stuffed peppers with sun-dried tomatoes, and ribbons of spirallized courgettes and onions

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 large red peppers

halved and deseeded (stems left on)
100g fresh sundried tomatoes

(sometimes called semidried or sun blush), chopped plus 2 tbsp tomato oil
1 large red onion

ends trimmed and spiralized on the flat blade of the spiralizer
1 large courgette

halved widthways, ends trimmed and spiralized into thin noodles
250g pouch pre-cooked spelt
100g mixed olives

pips removed and chopped
1 small pack of basil

shredded
green salad

to serve

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Nutrition: per serving (4)

kcal345

low
fat11g

low
saturates2g
carbs44g
sugars22g
fibre12g
protein10g
salt0.8g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Place the peppers cut-side up on a roasting tray. Drizzle over 1 tbsp of the sundried tomato oil, season with sea salt and black pepper then roast for 20–25 mins until the peppers are tender.
step 2

Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the spiralized red onion. Cook for 2–3 mins until softened then transfer to a bowl.
step 3

Add in the remaining ingredients and some seasoning. Once the peppers are cooked, generously fill them with the spelt mix and return to the oven for 5 mins to heat through. Serve with a green salad.

Recipe from Good Food magazine, February 2017

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A star rating of 4.8 out of 5.4 ratings

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