Barley Stuffed Bell Peppers Food

BARLEY-STUFFED PEPPERS

Steps:

• Slice the mushrooms, grate the parmesan, dice the mozzarella, chop the parsley, halve and seed the bell peppers.
• Cook the barley according to the package instructions. Transfer the barley to a bowl and set aside.
• Preheat the oven to 350°F and make sure the oven rack is positioned in the center.
• In a large sauté pan, heat 1 tablespoon of the olive oil over medium-high heat. When the oil is hot and rippling, add half the mushrooms and season with a pinch of salt and a crack of black pepper. Do not touch the pan!
• After 3 to 4 minutes, use tongs to flip one mushroom. If it's not browned to your liking, give them another minute or two. When they're ready, flip all the mushrooms and cook for another 2 to 3 minutes.
• Add the cooked mushrooms to the bowl with the barley and repeat with the remaining mushrooms.
• Add the Parmesan and mozzarella cheeses and the parsley to the bowl and stir to combine.
• Line the pepper halves cut side up on a baking sheet and season each with a pinch of kosher salt.
• Use a large spoon to divide the barley filling evenly among the pepper halves.
• Place the baking sheet in the oven and bake until the filling is hot in the center and the peppers are tender, about 20 minutes.
• Sprinkle the peppers with the bread crumbs and bake for 5 to 10 minutes more, or until the bread crumbs are golden brown.

BARLEY-STUFFED PEPPERS

Steps:

• Cut tops off peppers; remove seeds. In a large kettle, blanch peppers in boiling water for 3 minutes. Drain and rinse in cold water; set aside. In a skillet over medium heat, cook sausage, onion and garlic until onion is tender and sausage is no longer pink; drain. Stir in tomato sauce, barley, thyme, salt and pepper; heat through. Spoon into peppers; place in an ungreased 8-in. square baking dish. Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.

MEDITERRANEAN BARLEY STUFFED PEPPERS

Steps:

• Spray a baking pan with cooking spray. Cut off the top of the bell peppers. Remove the seeds and membranes and cut a small slice from the bottom (If necessary) so that they sit evenly. Chop up the cut top to use as a filling for the peppers. Season the inside of the peppers with salt and pepper. Add the olive oil to a non stick pan and cook the ground turkey, chopped pepper tops, mushrooms, onion, and garlic until the turkey is browned and the vegetables are slightly tender - about 4 minutes. Add the water, barley and tomatoes. Reduce the heat and simmer for 25 minutes until the barley is tender. While the barley is cooking, preheat the oven to 350 º F. Add the spinach and basil to the turkey mixture and cook a minute or so until it wilts. Season the mixture with additional salt and pepper to taste if needed. Spoon the mixture into the bell peppers. Sprinkle with the grated Parmesan cheese and cook for 20 minutes in the preheated oven until the filling is hot and the peppers are tender..

SERIOUSLY GOOD STUFFED BELL PEPPERS

Steps:

• Heat the oil in a large skillet and saute the onions over medium-high heat, frequently stirring, until they become translucent and begin to brown.
• Add the minced garlic, diced celery and carrot and cook for another minute or so.
• Add the minced meat, salt and pepper and sweet paprika. Stir fry for 15 minutes, breaking up clumps.
• Once the meat stuffing is done cooking, move from the heat and let it cool down. Mix in cooked rice. Taste for salt and pepper and adjust to taste.
• While the stuffing is cooling down, rinse the peppers, cut off the tops with stems, and remove seeds and membranes.
• Fill each pepper generously with the stuffing mixture.
• Transfer peppers to a slow cooker greased with some olive oil. Cover and cook on high for 2-3 hours or low for 4-6 hours, or until the peppers are tender to your liking.
• To serve, very gently remove the peppers with a large slotted spoon and place on serving plates. Serve drizzled with pan juices. You can top the peppers with yogurt or sour cream and chopped parsley. Creamy mashed potatoes will make a great side dish if desired.

EASY VEGAN STUFFED BELL PEPPERS

Steps:

• Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.
• Remove barley from heat and keep covered for 5 to 10 more minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.
• Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.

BARLEY-STUFFED BELL PEPPERS

Steps:

• In a medium saucepan combine the broth, mushrooms, and barley.
• Bring to boiling; reduce heat.
• Simmer, covered, for 12 to 15 minutes or until barley is tender.
• Drain thoroughly.
• Cut sweet peppers in half lengthwise; remove seeds and membranes.
• If desired, precook pepper halves in boiling water for 3 minutes.
• Drain on paper towels.
• In a medium mixing bowl stir together the egg, 1/2 cup of the cheese, the tomato, zucchini, bread crumbs, basil, rosemary, onion salt, and bottled hot pepper sauce.
• Stir in cooked barley mixture.
• Place peppers, cut side up, in a 2-quart rectangular baking dish.
• Spoon barley mixture into the pepper halves.
• Bake stuffed peppers, covered, in a 350 degree oven for 20 to 25 minutes or until filling is heated through.
• Sprinkle remaining cheese over the peppers.
• Return to oven; bake 2 minutes more.
• Carefully transfer peppers to a serving platter.
• If desired, garnish with fresh rosemary and dried red chili peppers.