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.