STUFFED GREEN PEPPERS
SERVES 4 PORTIONS (8 HALF PEPPERS)
4 green peppers
FOR THE PEARL BARLEY STUFFING
1 cup (200g / 7oz) pearl barley
1 tsp. salt
1/2 bunch parsley
FOR THE GARLIC MARINARA SAUCE
1 onion
2 tbsp. olive oil
1 garlic clove
1 1/2 cups (375g / 13oz) tomato passata or purée
1 tsp. dried oregano
1/2 tsp. salt
4 large green bell peppers
2 tbsp. olive oil
4 balls vegan mozzarella
NUTRITIONAL VALUES
Calories: 498kcal
Fat: 25.2g (9.3g S.Fat)
Carbs: 53.7g
Protein: 16.6g
Sugar: 9.2g
Sodium: 1066mg
METHOD
Prepare the pearl barley with the salt according to the package directions for the stuffing. Chop the parsley finely and gently fold it into the barley.
Finely chop the onion for the marinara sauce. In a hot saucepan, sweat the onion over medium heat until it becomes translucent. Garlic, minced
Deglaze the pan with the passata, then add the garlic, oregano, and salt and cook for 10 minutes over low heat.
Clean and cut the peppers in half lengthwise. Coat both halves in oil. Fill them with the marinara sauce and pearl barley. Tear up the mozzarella balls and place them on top of the peppers.
Cook the stuffed peppers for 35 to 45 minutes over indirect heat with the lid closed.
Finely chop the onion for the marinara sauce. In a hot saucepan, sweat the onion over medium heat until it becomes translucent. Garlic, minced
Deglaze the pan with the passata, then add the garlic, oregano, and salt and cook for 10 minutes over low heat.
Clean and cut the peppers in half lengthwise. Coat both halves in oil. Fill them with the marinara sauce and pearl barley. Tear up the mozzarella balls and place them on top of the peppers.
Cook the stuffed peppers for 35 to 45 minutes over indirect heat with the lid closed.
RECIPE NOTES
Stuff red or yellow bell peppers with the pearl barley and garlic marinara sauce as well. Zucchini halves that have been hollowed out and stuffed are also delicious.
