Stuffed Halloween bell peppers with pearled einkorn
Ingredients for 6 peppers
6 yellow bell peppers
50 g pearled einkorn
500 g minced beef
1 garlic clove
1 tbsp olive oil
For the tomato sauce:
1 kg tomatoes
50 g butter
40 g flour
400 ml vegetable stock
2 tbsp tomato purée
1 pinch sugar
1 squeeze lemon
Little bit of marjoram
Start by preparing the bell pepper. Cut the tops off the peppers (save them for later) and remove the seeds and any white flesh from inside. Use a small sharp knife to carve Halloween faces into the pepper.
For the tomato sauce, chop the tomatoes and onion. Melt the butter in a pan and cook the onion in it until soft. Stir in the four and add the vegetable stock. Mix in the chopped tomatoes and tomato purée, reduce the heat and let simmer for about 20 minutes. Stir occasionally, particularly towards the end of the cooking time.
Heat the oven to 180°C. Cook the pearled einkorn according to package instructions and let it cool a little.
Das Backrohr auf 180°C (Ober- und Unterhitze) vorheizen.
Chop the onion and mince the garlic. Heat the olive oil in a pan and add the minced beef. Cook for about 2 minutes then take off the heat and add the pearled einkorn. Season with salt, pepper and marjoram.
Fill the bell peppers with the einkorn-meat mixture and replace the lids on top. Place the Halloween peppers in a roasting tin and bake for approx. 20 minutes in the oven.
In the meantime, push the tomato sauce through a mesh strainer and season with sugar, lemon juice, marjoram, salt and pepper.
Divide the sauce between the plates and place the Halloween peppers on top.