Ever since I’ve been on my real food adventure, I’ve been getting excited about preparing food again. I now browse through magazines to get ideas for new recipes to cook.
Last night I fixed green peppers stuffed with barley. The local farm had a great selection of huge organic green peppers so I bought 4 of them. Once I bought them I wondered, “What am I going to do with these huge things?” Don’t get me wrong, I like green peppers, but I usually use them as a small part of a meal, such as sautéed onions and peppers to be included in something else, but never as the main attraction.
Luckily I came across a magazine article that had a nice looking plate of stuffed peppers. Aha! That’s it. I’ll make stuffed peppers. I had a huge bowl of leftover barley that I had prepared the night before, so it was a no-brainer as to how I was going to prepare it.
I sautéed some onion, red pepper, garlic and carrots in a pan until they began to caramelize. I didn’t want to cook them all the way through because I knew they would cook more in the oven.
After sautéing the veggies, I added the barley and seasoned the whole medley with salt, pepper and just a hint of basil. Once that was all done, I used the mixture to stuff the huge cored and cleaned green peppers.
Miscalculating the Size
I didn’t quite have enough left-over barley to fill all four green peppers, so I only stuffed three but they were so huge, one stuffed pepper could feed two people. Once stuffed, I placed them on an oven dish that was lined with just a spray of olive oil (to prevent sticking) and shoved them into a 350-degree oven.
I cooked them for about 45 minutes or so (I removed them from the oven for a while because I had to pick my daughter up from the mall mid-way during the cooking process, but I think they cooked for about 45 minutes). They cooked until the green pepper was soft.
I wanted to top it off with a bit of shaved almonds, but didn’t have almonds in the house, so instead, I used finely ground pistachios that were left over from an earlier yogurt topping. It didn’t really make a difference what type of topping I used because my folks poured gravy all over it anyway.
To go with the stuffed peppers I prepared a meatloaf with gravy and tossed salad (Maybe next time I’ll remember to take a photo).