We love stuffed bell peppers here – especially with some cooked spelt and halloumi. An easy and delicious dinner all year round!
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
some chopped parsley
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.
Keywords: bell peppers, spelt, halloumi, dinner