A Simple Dish with Big Comfort
Spelt Stuffed Bell Peppers offer a warm, satisfying mix of grains and vegetables baked inside sweet peppers. The spelt adds a firm, nutty texture that holds its shape well. The flavours stay bright and clean, with herbs bringing freshness to each bite. This dish is easy to prepare and works well for busy days.
Why This Recipe Works
The peppers soften in the oven and create a natural bowl for the filling. The spelt absorbs the flavours of the vegetables and herbs without becoming mushy. You can customise the filling with cheese, spices, or protein. The recipe is ideal for meal prep as it reheats well and stays firm.
Spelt Stuffed Bell Peppers
Description
These Spelt Stuffed Bell Peppers combine tender roasted peppers with a simple spelt and vegetable filling. The dish is high in fibre, naturally sweet from the peppers, and easy to customise with cheese or herbs. It’s a colourful, balanced meal perfect for any day.
Ingredients
Peppers & Filling
Optional Enhancements
Instructions
Prepare the Peppers.
- Place the hollowed peppers upright in a baking dish. Set aside.
Cook the Vegetables.
- Heat olive oil in a pan. Sauté onion, garlic, carrot, and zucchini until soft.
Add the Spelt.
- Stir in the cooked spelt and chopped tomatoes. Season with oregano, basil, salt, and pepper.
Combine and Heat.
- Cook the mixture for 5–7 minutes to blend flavours.
Fill the Peppers.
- Spoon the mixture into each pepper, pressing gently to compact.
Add Cheese (Optional)
- Top with grated cheddar or mozzarella for a crisp, golden finish.
Bake.
- Pour tomato sauce or water into the bottom of the dish. Bake at 190°C (375°F) for 30–40 minutes until the peppers soften.
Serve.
- Garnish with parsley. Serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 230kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2g10%
- Cholesterol 5mg2%
- Sodium 140mg6%
- Potassium 610mg18%
- Total Carbohydrate 30g10%
- Dietary Fiber 6g24%
- Sugars 7g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Use mixed pepper colours for visual appeal.
- The dish holds its shape well for packed lunches.
- Add extra tomato sauce for a richer finish.
Optional Substitutions / Variations
- Replace cheddar with feta for a sharper flavour.
- Add beans or cooked lentils for more protein.
- Swap zucchini for mushrooms for a deeper taste.
- Use pearl spelt for a softer bite.
Make-Ahead, Storage & Reheating
- Make-ahead: Assemble up to 24 hours early and refrigerate.
- Fridge: Store cooked peppers for 3–4 days.
- Freeze: Freeze individually for up to 2 months.
- Reheat: Oven at 180°C for 15–20 minutes.
