Cook the spelt in 100 ml water, covered, for about 3½ minutes, then leave to swell over a low heat for about 15 minutes.
Meanwhile, halve and wash the peppers and place in an ovenproof dish.
Wash and chop the vegetables and herbs, finely chop the chilli peppers and garlic, and dice the soft cheese.
Mix the ingredients with the spelt grain, season to taste with salt and pepper, fill the pepper halves, and top with the soft cheese.
Pour the vegetable stock into the ovenproof dish.
Bake the peppers for 18 minutes in the oven at 200°C.
Enjoy your meal!
Energy: approx. 1625 kJ, 388 kcal
Protein: 27 g
Fat: 9 g
Carbohydrate: 53 g