Stuffed peppers with rice and minced meat have always been quite popular in our family. These days we eat a little less meat and more vegetables, so at some point, we needed an alternative for the old recipe. Luckily it’s not that difficult to get rid of meat in this case. These bell peppers here are filled with spelt and halloumi instead. It’s different from what we made back in the days but equally delicious. For sure ;P
I really love me good recipe where I can prepare most in the morning and only have to reheat everything in the evening when hunger strikes ;) I am in the kitchen all morning anyway to develop recipes, so preparing dinner on the side as well is not that complicated. If the dish is as easy as these stuffed bell peppers it’s even better. Easy peasy and done in no time.
I guess most of you know stuffed bell peppers filled with minced meat and rice. It’s a very popular version of this dish and something we used to prepare for many years as well. When we decided to eat less meat at home we were looking for something to replace the meat. We could have used “fake meat” instead, but we wanted to try something different. That’s why we ended up with halloumi and spelt (we also wanted to replace the rice). It was some kind of experiment at the beginning – we were not sure if it would work, but it turned out great ;)
We serve the stuffed bell peppers with a sauce or dip. One of our favorites here is good old hummus or hummus with dried tomatoes or beet. Plain sour cream or something similar works great as well.
INGREDIENTS / ZUTATEN
3 bell peppers (red, yellow, and green)
2 garlic cloves, minced
2 tbsp. olive oil
4.4 oz. (125g) farik or (green) spelt
9 oz. (250g) halloumi
5-6 small cherry tomatoes
3 spring onions
1 tbsp. lemon juice
2 tsp. Ras el hanout*
1 tsp. chili flakes
salt, pepper
some chopped parsley
3 Paprikaschoten (rot, gelb und grün)
2 Knoblauchzehen, fein gehackt
2 EL Olivenöl
125g Farik oder (grüner) Dinkel bzw. “Dinkel wie Reis”
250g Halloumi
5-6 kleine Kirschtomaten
3 Frühlingszwiebeln
1 EL Zitronensaft
2 TL Ras el Hanout*
1 TL Chiliflocken
Salz, Pfeffer
etwas gehackte Petersilie
DIRECTIONS / ZUBEREITUNG
2. While the bell peppers are baking, cook the farik/spelt according to the instructions on the package – takes about 20 minutes.
3. Cut the halloumi into small cubes. Wash and dry the cherry tomatoes and quarter them. Cut the spring onion in fine fings. Add everything to a bowl and mix to combine. Add the cooked farik/spelt and mix well. Add the rest of the garlic oil, the lemon juice and season with the Ras el hanout, chili flakes, salt, and pepper. Set aside.
4. Take the bell peppers out of the oven and stuff with the halloumi mixture. Bake another 30 minutes, uncovered. The bell peppers should be soft and the halloumi should be nicely browned. Sprinkle with some chopped parsley and serve with salad and maybe some hummus or dipping sauce.
2. Während die Paprikaschoten backen, den Farik/Dinkel nach Packungsanweisung kochen – dauert etwa 20 Minuten.
3. Den Halloumi in kleine Würfel schneiden. Die Kirschtomaten waschen, trocknen und vierteln. Die Frühlingszwiebeln Scheiben schneiden. Alles in eine Schüssel geben und vermischen. Den gekochten Farik/Dinkel hinzugeben und vermengen. Das restliche Knoblauchöl und den Zitronensaft dazugeben und mit Ras el Hanout, Chiliflocken, Salz und Pfeffer würzen. Zur Seite stellen.
4. Die Paprikaschoten aus dem Ofen holen und mit der Halloumi-Farik-Mischung befüllen, dann zurück in den Ofen schieben und weitere 30 Minuten backen – diesmal ohne Alufolie. Die Paprikaschoten sollten weichgekocht sein und der Halloumi oben drauf etwas Farbe bekommen haben. Mit etwas gehackter Petersilie bestreuen und dann mit Salat und eventuell etwas Hummus oder einem anderen Dip servieren.
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Here is a version of the recipe you can print easily.
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Stuffed Bell Peppers with Halloumi & Spelt
- Prep Time: 00:20
- Cook Time: 01:00
- Total Time: 01:30
- Yield: 3 1x
- Category: Dinner
- Cuisine: International
- Diet: Vegetarian
Description
We love stuffed bell peppers here – especially with some cooked spelt and halloumi. An easy and delicious dinner all year round!
Ingredients
3 bell peppers (red, yellow and green)
2 garlic cloves, minced
2 tbsp. olive oil
4.4 oz. (125g) farik or (green) spelt
9 oz. (250g) halloumi
5-6 small cherry tomatoes
3 spring onions
1 tbsp. lemon juice
2 tsp. Ras el hanout*
1 tsp. chili flakes
salt, pepper
some chopped parsley
Instructions
1. Heat up the oven to 375°F (190°C). Wash the bell peppers, cut them lengthwise in half, and remove the stuff that’s inside. Place in a casserole dish – open side up. Peel the garlic and mince finely, mix with the olive oil and brush the insides of the bell peppers with half of the garlic oil. Cover with aluminum foil and place in the oven. Bake for 30 minutes.
2. While the bell peppers are baking, cook the farik/spelt according to the instructions on the package – takes about 20 minutes.
3. Cut the halloumi into small cubes. Wash and dry the cherry tomatoes and quarter them. Cut the spring onion in fine fings. Add everything to a bowl and mix to combine. Add the cooked farik/spelt and mix well. Add the rest of the garlic oil, the lemon juice and season with the Ras el hanout, chili flakes, salt, and pepper. Set aside.
4. Take the bell peppers out of the oven and stuff with the halloumi mixture. Bake another 30 minutes, uncovered. The bell peppers should be soft and the halloumi should be nicely browned. Sprinkle with some chopped parsley and serve with salad and maybe some hummus or dipping sauce.
Notes
Enjoy cooking!
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