Peppers with Barley and Mushrooms

Stuffed peppers without rice and without meat? Easy! And they are very tasty.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 127 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1.5 spoons Oil, vegetable oil, canola

  • 150 g Mushrooms, mushrooms, fresh

  • 1 piece Onion, raw

  • 250 g Barley, husked

  • 0.5 bouquet Parsley, fresh

  • 0.25 bouquet Thyme, fresh

  • 0.25 teaspoons Spices, paprika

  • 0.25 teaspoons Salt, table

  • 230 g Cheese, edamame

  • 8 pieces Bell pepper, yellow, fresh

  • 1.5 cups Marinara sauce

Steps

  1. Soak the barley, add salt, and place it in a pot on the stove. Wait for the water to boil, then reduce the heat, cover the pot, and simmer slowly for 1.5 hours. Check several times during cooking to see if the barley is done. It should be cooked but not mushy!

  2. Preheat the oven to 175°C. Wash the peppers, carefully cut off the tops, and remove the seeds. Be careful not to damage them. Clean the mushrooms, quickly rinse them (or wipe with a damp cloth), and slice them. Peel the onion, wash it, and chop it. Wash the parsley and thyme, shake them dry, and chop them. Grate the cheese.

  3. Heat oil in a large pan. Add the mushrooms and onion and sauté for about 5 minutes. Stir occasionally. Mix in the cooked barley (without the liquid!), thyme, parsley, and paprika. Remove the pan from the heat and stir in the cheese. Taste the filling and add more salt if needed.

  4. Pour the tomato sauce into a deep ovenproof dish. Stuff the peppers with the prepared barley filling, then place them upright in the dish. Cover them with the cut-off tops. Place the dish in the preheated oven for 30 minutes.

  5. Arrange the peppers on plates, add the sauce, and serve with your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 205.61 kcal
  • Fat: 3.74 g
    • Saturated Fat: 0.19 g
  • Carbohydrates: 36.64 g
    • Sugars: 0.93 g
  • Protein: 6.54 g
  • Fiber: 8.22 g

Advice

Instead of barley, you can use pearl barley (polished or pearled barley), which does not need to be soaked before cooking and cooks much faster (50 minutes).