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Barley stuffed peppers
Spice up your weakened meals with this delicious vegetarian barley stuffed peppers recipe. The barley's texture holds well with sauce and spices.
Course
Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Servings
3
Servings
Calories
603
kcal
Author
Sujatha Muralidhar
Ingredients
2
cups
barley
cooked
8
oz
chickpeas
1 can /cooked chickpeas
8
oz
fire roasted diced tomatoes
1 can
½
cup
onion
chopped
1
tablespoon
onion powder
1
tablespoon
garlic powder
½
teaspoon
salt
Instructions
Prepping
Set the oven to 350 degrees Fahrenheit.
Slice the bell peppers lengthwise.
Make the stuffing
Over medium heat, place a pan.
Add cooking oil and chopped onion. Sauté until the onion turns soft.
Now add in cooked barley, cooked chickpeas, fire roasted diced tomatoes, onion powder, garlic powder, and salt.
Stir well until the liquid gets evaporated and the mixture turns slightly thicker.
Blanch the peppers
Place a pot over high heat, and add water to the level where the peppers can submerge.
Bring it to boil, add the sliced peppers and allow them to cook for 2 to 3 minutes or until the flesh of the bell paper turns slightly soft.
Using tongs remove it from the water and place them in a deep dish baking tray.
Start filling
And fill it with the stuffing we set aside earlier.
And finally sprinkle the cheese.
Bake
And bake it in the preheated oven for about 10 minutes or until the cheese on the top melts. Remove it from the oven and enjoy.
Notes
Store the leftover in the refrigerator to use within 3 days.
This is a freezer friendly recipe, good to store up to 4 months.
Nutrition
Calories:
603
kcal
|
Carbohydrates:
121
g
|
Protein:
24
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Sodium:
528
mg
|
Potassium:
868
mg
|
Fiber:
29
g
|
Sugar:
8
g
|
Vitamin A:
350
IU
|
Vitamin C:
5
mg
|
Calcium:
118
mg
|
Iron:
7
mg