Spelt stuffed roasted red pepper with smoky salty carrots

I know, a same day snap -- but this is often my go-to easy healthy lunch that takes minimal work and fills me up until dinner. I make a few different variations, and you can add meat or other veg into the spelt but sometimes, like today, I didn’t feel I needed it (and also I put mascara on, so I didn't feel like onion tears lol). This is super easy, too!

Ingredients:
1 red bell pepper
1 small handful of pearled spelt
1 tsp smoked paprika (or a little less than 1 tsp depending how big your carrots are)
1 stock cube (I used chicken stock)
2 carrots (unpeeled)
1 pinch (hefty) smoked salt
2 tbsp hummus (store bought or homemade)
+ olive oil, salt + pepper and some dill to season
(optional, chopped red onion)

Preheat the oven to 200c fan. On a baking tray (I used just a glass pyrex oven bowl) pop your carrots (if too big, cut in half not lengthways). Drizzle olive oil over them and that hefty pinch of smoked salt and smoked paprika. Cut the top off the bell pepper (save for munching on or you can also roast it to put on top like a little hat) and drizzle lightly in some olive oil. Salt with some regular salt. Add the pepper to the tray standing up. Pop the tray with the carrots and pepper in the oven for about 40 minutes until both have softened. About 25 minutes before the oven food is ready, boil some water and drop your stock cube in until dissolved. Then rinse your pearl spelt before popping it into the pot of boiling stock. Low boil/simmer for about 20-23 mins until the oven goes off. Drain your spelt, and then just scoop it into your pepper, add carrots to the plate, add ground pepper, a little more salt and some dill on top with that scoop of hummus on the side. If you add onions, just pop them into the bell pepper before you put them in the oven and stir your spelt up inside the pepper before serving so it gets all mixed up!