Stuffed peppers with barley, baked in the oven

Stuffed peppers with barley, baked in the oven

Baking in the oven ensures that the peppers get that characteristic, slightly roasted and full flavor.

You can choose the classic meat version or the vegetarian one (with lentils or mushrooms).

 

Ingredients

For the peppers and filling:

• 6–8 medium peppers (yellow bell peppers are ideal)

• 150 g barley

• 400 g minced mixed meat (or 200 g cooked brown lentils for a meatless version)

• 1 large onion (finely chopped)

• 2 cloves garlic (chopped)

• 1 carrot (finely grated)

• 1 egg (to bind the filling)

• Salt, pepper, 1 teaspoon ground red pepper, marjoram and parsley

 

Preparation process

Wash the barley well and cook it in salted water until it is still a little firm (al dente), about 20 minutes. Drain and cool.

Cut off the caps of the peppers, remove the seeds and inner white ribs and wash them.

Fry the chopped onion in olive oil. When it wilts, add the garlic and grated carrot. Fry for just a minute to release the garlic aroma, then set aside and cool.

In a bowl, mix well with your hands: cooked barley, cooled roasted vegetables, minced meat (or lentils), egg, salt, pepper, ground red pepper and marjoram. Fill the peppers with the prepared mixture.

Important: Do not press the filling too tightly, as the barley will swell a little during baking.

Place the stuffed peppers in a baking dish and bake in the oven for 45 minutes.

 

Gourmet idea:

During the last 10 minutes of baking, you can place a slice of cheese (e.g. mozzarella or Gouda) to brown the cheese.

Serve with a bowl of green salad and a piece of crusty bread.

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