Cook the “spelt as rice” (or rice) in vegetable stock according to the instructions given on the packet.
Cut the pepper pods into small cubes, chop up the onion, remove the peel of the Chorizo and cut it into small cubes. Chop up the spices in a mortar.
Heat up some olive oil in a pan and lightly fry the onions until they get a light tan. Add the ground spices, the diced paprika and mix well. Let the food cook for another few minutes. First add the sweet corn and then the cooked and drained spelt. Mix everything well and take off the hob.
Pre-heat the oven (to 180°).
Cut the yellow peppers into 2 halves and put the filling inside. Place them in an ovenproof dish (form) and bake for 40-45 minutes.
Mix the soya cream, yeast flakes, garlic powder, salt and pepper in a small pot and pour over the baked pepper pods before serving.