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