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Stuffed Peppers with Einkorn Berries and Cauliflower

Stuffed Peppers with Einkorn Berries and Cauliflower

 

Ingredients:
6 – 8 medium sized bell peppers
2 cups cooked Einkorn berries
300 g cauliflower cut into tiny pieces
1 clove garlic, minced
1/4 cup chopped fresh dill
6 finely chopped walnuts
1 teaspoon salt
50 ml olive oil
20 g of butter
Instructions:
1. Preheat the oven to 450 F.
2. Slice ½-inch from the tops of the peppers and remove the stems. Cut the core from the inside of the peppers and remove the seeds. Sprinkle insides of the peppers lightly with salt. Set prepared bell peppers upright in the baking dish.
3. Heat the olive oil in a frying pan over medium heat. Add the garlic and cook it until slightly soft. Add the cauliflower and cook another 3-5 minutes stirring frequently. Add the cooked einkorn berries, already chopped walnuts and the dill. Stir well to combine. Add the butter and let it simmer for a few minutes.
4. Fill the peppers with the stuffing and add ½ cup water into the baking dish.
5. Put in the preheated oven and bake for 1 hour or until the peppers are cooked through and soft.

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