Barley-Stuffed Peppers

Ingredients for Barley-Stuffed Peppers

• 180ml uncooked barley, or 475ml cooked barley or other grain

• 2 cucharadas de aceite de oliva

• 475ml sliced cremini mushrooms

• Sal kosher y pimienta negra recién molida

• freshly cracked black pepper

• 60g de queso parmesano rallado

• 120g small-diced fresh mozzarella

• 1/4 taza de perejil fresco picado

• 1 yellow pepper, halved lengthwise and seeded

• 1 red pepper, halved lengthwise and seeded

• 240ml bread crumbs

Slice the mushrooms, grate the parmesan, dice the mozzarella, chop the parsley, halve and seed the peppers.

Cook the barley according to the package instructions. Transfer the barley to a bowl and set aside.

Preheat the oven to 177°C and make sure the oven rack is positioned in the centre.

In a large sauté pan, heat 1 tablespoon of the olive oil over medium-high heat. When the oil is hot and rippling, add half the mushrooms and season with a pinch of salt and a crack of black pepper. Do not touch the pan!

After 3 to 4 minutes, use tongs to flip one mushroom. If it's not browned to your liking, give them another minute or two. When they're ready, flip all the mushrooms and cook for another 2 to 3 minutes.

Add the cooked mushrooms to the bowl with the barley and repeat with the remaining mushrooms.

Add the Parmesan and mozzarella cheeses and the parsley to the bowl and stir to combine.

Line the pepper halves cut side up on a baking sheet and season each with a pinch of kosher salt.

Use a large spoon to divide the barley filling evenly among the pepper halves.

Place the baking sheet in the oven and bake until the filling is hot in the centre and the peppers are tender, about 20 minutes.

Sprinkle the peppers with the bread crumbs and bake for 5 to 10 minutes more, or until the bread crumbs are golden brown.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.