Colourful bell peppers stuffed with spelt groats
Ingredients (3 servings):
• 1 each of: red, green and yellow bell peppers
• 200 g spelt groats
• 6 tomato slices
• 125 g mozzarella
• 1 carrot
• 1 onion
• 2 tablespoons of butter
• 1 egg
• Salt and pepper
Cook the groats in slightly salted water for 15 minutes.
Cut the peppers in half lengthways leaving the stalks. Remove the seeds.
Fry the finely chopped onion in the butter. Add the carrots grated on a large mesh grater. Add a little salt and fry for about 4 minutes. Transfer to a bowl with the cooled groats. Season the stuffing with salt and pepper and mix it with the egg.
Preheat the oven to 190°C.
Place the peppers in a casserole dish and fill with the stuffing. Pour boiling water into the dish, up to 1/3 of the height of the peppers.
Place the peppers in the oven and bake for 15 minutes. Then place a slice of mozzarella and a tomato on each pepper. Bake for a further 20 minutes.