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Bell Peppers Stuffed with Barley Recipe

Bell Peppers Stuffed with Barley
Holw to make Bell Peppers Stuffed with Barley

Roasted bell peppers stuffed with a zesty mixture of barley, cherry tomatoes, peas, leeks, celery, baked and served.

  • Total Cook Time 55 mins
  • Prep Time 10 mins
  • Cook Time 45 mins
  • Recipe Servings2
  • Easy

Ingredients of Bell Peppers Stuffed with Barley

  • 3 bell peppers
  • 2-3 Tbsp of olive oil
  • 2 Tbsp onions, finely chopped
  • 2 Tbsp celery, finely chopped
  • 2 Tbsp leeks, finely chopped
  • 1 cup of chickpeas, cooked
  • 1/2 cup of barley (dry weight)
  • 3-4 cherry tomatoes, halved
  • A pinch of cumin powder
  • 1 heaped tsp Guilin chilli sauce
  • A few basil leaves for garnishing
  • A small bunch of parsley
  • Juice of 1 lemon
  • 1/2 cup of frozen green peas
  • Salt and pepper to taste
  • Basil leaves to garnish

How to Make Bell Peppers Stuffed with Barley

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Cut the tops of the bell peppers and scoop out the insides in order to create a nice hollow pocket.
Season the peppers with salt, pepper and lightly brush the outsides and insides with olive oil.
Roast bell peppers in a moderately hot oven for 7-8 minutes at 190 degrees Celsius, so that
they are 1/4th cooked and still firm.
In a pan heat 1 tbsp of olive oil and sweat the onions, leeks and celery for 1 to 2 minutes until
they start releasing their flavour.
Add the chickpeas, 2 cups of cooked barley, cherry tomatoes and give it a nice toss.
Season with salt and pepper and add the cumin powder, Guilin chilli paste, basil leaves,
chopped parsley and juice of half a lemon.
Sauté all the ingredients together for a minute.
Add the frozen green peas and lemon juice and cook for 2-3 minutes.
Then stuff the bell peppers with the cooked filling.
Drizzle with extra virgin olive oil.
Bake in the oven for 10 minutes at 180 degrees C.
Garnish with basil leaves And serve hot.

Key Ingredients: 3 bell peppers, 2-3 Tbsp of olive oil, 2 Tbsp onions, finely chopped, 2 Tbsp celery, finely chopped, 2 Tbsp leeks, finely chopped, 1 cup of chickpeas, cooked, 1/2 cup of barley (dry weight), 3-4 cherry tomatoes, halved, A pinch of cumin powder, 1 heaped tsp Guilin chilli sauce, A few basil leaves for garnishing, A small bunch of parsley, Salt and pepper to taste, Basil leaves to garnish

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