Barley Stuffed Peppers

INGREDIENTS

1 cup pearled Barley

3 tomatoes

3 cups of veg broth

2 cloves of garlic,

diced 1 onion

1 can black beans

500 g fresh mushrooms

6 peppers (yellow, red, or orange)

1 tbsp cumin

2 tsp veg base Cheese

 *You can also add ground meat that  is already cooked to the pan after adding the spices 

PREPARATION

Cook the barley in the veg broth. Barley is done when not soft, but not crunchy (will soften up in the rest of the process).

On medium heat, put 2 diced cloves of garlic in a pan for approx. 1 min, stirring so it doesn't burn.

Add onion, tomatoes, black beans, and mushrooms to pan; cook for approx. 5 mins.

Add 1 tbsp cumin and 2 tsp veg base to pan; add salt and pepper to taste.

Let simmer on low for 5 mins. Add cooked barley to pan and let simmer on low for 5 mins.

Remove tops of peppers and scoop out all seeds.

Scoop mixture into carved-out peppers and add cheese on top (your fav cheese works!).

Place peppers in cupcake pan and cook at 375°F for 25 mins.

Let cool and enjoy. 

Learn More About Ottawa Valley Grain Products and Recipes