Greek Stuffed Peppers

Preheat oven to 180°C. Prepare the soft wheat/spelt grains according to the package instructions. Wash, dry and slice off the tops of the peppers. Remove seeds. If so desired, cut off a small portion from the bottom, so the peppers can stand better. Wash, dry, and quarter the tomatoes. Peel and finely chop the onions. Heat some oil in a pan. Add the onions, pine nuts, raisins, and tomatoes and sauté for 3-4 minutes.

In a bowl, combine the cooked grains, sautéed onions, pine nuts, raisins, tomatoes, feta, and 2 tbsp. oil, and mix well. Stir in the salt, pepper, mint, parsley, and garlic powder. If desired season the inside of the peppers with salt and pepper, before filling with the prepared mixture. Brush 1 tbsp. of oil in a flat roasting dish or oven safe pan. Place the stuffed peppers in the prepared roasting dish and bake for 40-45 minutes.

This recipe also tastes delicious with stuffed tomatoes.