Bell Peppers Stuffed with Barley Recipe

 
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Bell Peppers Stuffed with Barley
  • Chef: NDTV Food
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

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

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

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

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