BARLEY-STUFFED PEPPERS

BARLEY-STUFFED PEPPERS

Yields: 4 stuffed peppers

Ingredients

  • 2 tablespoons olive oil
  • 1/2 onion
  • 2 ribs celery
  • 1 carrot
  • 3 to 4 cloves garlic
  • 2 teaspoons dried thyme
  • 1 1/2 teaspoons dried oregano
  • 1 cup pearled barley
  • 1 tomato
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 2 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 4 bell peppers, any color
  • 1 1/2 cups cooked kidney or white beans
  • 1/4 cup fresh parsley

Instructions

  1. Chop onion,
  2. Chop celery
  3. Chop carrot
  4. Chop tomato
  5. In a medium pot, heat the oil over medium heat.
  6. Add the onion
  7. cook until it starts turning golden, about 3 minutes.
  8. Add the celery, carrot, garlic, thyme, and oregano,
  9. cook for another 2 minutes.
  10. Add the barley, tomato, and vinegar.
  11. Stir to combine.
  12. Add the vegetable broth, salt, and pepper.
  13. Bring to a low simmer.
  14. Cook, uncovered, until all the broth is absorbed and the barley is tender, about 15 minutes.
  15. While the barley is simmering,
  16. preheat your oven to 375°F.
  17. Cut the tops off the bell peppers
  18. scrape out any seeds.
  19. Place them in an oiled pie plate or loaf pan to keep them stable.
  20. When the barley is done, fold in the beans and turn off the heat.
  21. Fill the bell peppers to the top with the barley and bean mixture.
  22. Cover them tightly with foil.
  23. Bake until the peppers are tender, 45 minutes to 1 hour.
  24. Let them rest for 5 minutes after coming out of the oven.
  25. Top with fresh parsley before serving.

Modifications

  • Substitute one 15-ounce can of kidney or white beans for the cooked beans.