I made these for lunch last week when I wasn’t sure what to eat and had a pepper that was starting to get wrinkly. The recipe below isn’t exactly what I did – my version turned out a little dry, so I added the tomato sauce, which should prevent that problem from happening again!
Quick Stuffed Peppers
- 1 pepper, cored, de-seeded, and sliced in half
- 1/4c. barley
- 1c. water or vegetable stock
- 1-2 carrots, chopped
- 1T. italian seasonings
- 1/2t. garlic salt
- 1/4t. cumin
- 1/3c. tomato sauce
- shredded cheese (optional)
Combine the water or stock, barley, carrots, and seasonings. Bring to a boil. Reduce heat and simmer, covered, until almost all the water is absorbed (about 20 minutes). Remove from heat when a little liquid (a few tablespoons) remains in the pot. Stir in the tomato sauce. Spoon the barley mixture into the pepper halves. Top with cheese if desired. Place peppers in a greased baking dish.
Cover with foil. Bake at 400 for 40 minutes. Serves 1.
In reality these don’t take that long. You put the barley to boil and walk away. Then you put them in the oven and walk away again! They’re delicious and flavorful and very filling! You could change up the filling to use lentils or rice, or just mix veggies and cheese together! I’m really curious to see if I could make quiche stuffed peppers – veggies and egg (and cheese and sausage for Dave) poured inside a pepper (kept whole, not halved) and baked. Like a breakfast omelette in a pepper!
What would you stuff in your peppers?