This recipe comes from my VBQ Cookbook (aka my new summer bible)

I also think pearl barely is going to be my new go to grain ❤ Barley helps reduce blood pressure, reduces cholesterol, helps reduce inflammation due to levels of antioxidants, is high in protein + fiber + potassium, and is low in sodium and fat. I had never cooked with Barley before this recipe, and I’m so glad I was introduced to it. It’s also extremely tasty, so it’s a win win for me.

Ingredients – Pearl Barley Stuffing

-1 Cup pearl barely

-Pink himalayan salt & black pepper to taste

-1/2 bunch parsley

Ingredients – Garlic Marinara Sauce

-1 yellow onion, diced

-2 Tablespoons extra virgin olive oil

-4 + cloves garlic, minced

-1 1/2 Cups tomato puree – I grilled the tomatoes first (highly recommend) & then used a food processor to puree

-1 teaspoon dried oregano

-Pink himalayan salt & black pepper to taste

-4 large green bell peppers

-2 Tablespoons extra virgin olive oil

-Optional topping: vegan mozzarella

Directions

-For the stuffing, prepare the pearl barley with pink himalayan salt & black pepper according to the instructions on the package. Finely chop the parsley & gently mix into the barley

-For the marinara sauce, finely chop the onion. Put the oil in a hot saucepan & sweat the onion over medium heat until it turns translucent

-Deglaze the pan with tomato puree & add garlic oregano, salt & pepper, & cook over low heat for 10 minutes

-Halve the peppers lengthwise & clean them. Coat the halves with oil. Fill them with the pearl barley & marinara sauce. If using, top with vegan mozzarella

-Cook the stuffed peppers over indirect heat with the lid closed for 35 – 45 minutes

xoxo