Barley-Stuffed Red Bell Peppers |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Vegetarian Times Jan 2003. Ingredients:
1 cup uncooked quick-cooking barley |
3 cups vegetable broth |
3 large red bell peppers |
2 tablespoons olive oil |
1 large onion, peeled and diced |
1 tablespoon minced garlic |
6 ounces presliced portabella mushrooms, cubed |
4 ounces feta cheese, crumbled |
1 teaspoon lemon juice |
1/3 cup chopped flat leaf parsley |
hot pepper sauce |
salt & freshly ground black pepper |
parsley sprig (to garnish) |
Directions:
1. Combine barley and 2 cups vegetable broth in saucepan. Bring to a boil, reduce heat to medium-low, cover and cook until tender, 10 to 15 minutes.
2. Meanwhile, slice tops off red peppers, and remove seeds and inner membranes. Reserve tops for later use. Place peppers on steaming rack over boiling water, and cover saucepan.
3. Steam peppers for about 15 minutes, or until tender but not soft. Remove from heat, and set aside until cool enough to handle.
4. Heat oil in large skillet over medium heat until hot. Sauté onion and garlic until onion becomes translucent, about 5 minutes.
5. Add barley and any remaining cooking liquid, and stir until grains are coated with oil. Add mushrooms and remaining 1 cup vegetable broth, and sauté mixture for about 5 minutes, or until mushrooms soften and liquid absorbed.
6. Stir in feta, lemon juice, parsley, hot pepper sauce, and salt and pepper to taste, and cook about 2 minutes more. Remove from heat.
7. Stand peppers upright, and spoon barley mixture into them. Fill each pepper, and serve with tops over the filling or propped alongside. Garnish with parsley and serve.
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