Barley-Stuffed Red Peppers
Barley-Stuffed Red Peppers is a lacto ovo vegetarian main course. One serving contains 500 calories, 15g of protein, and 19g of fat. This recipe serves 3. For $3.6 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic, quick cooking barley, pepper sauce, and a few other things to make it today. 62 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Vegetarian Times. Overall, this recipe earns an awesome spoonacular score of 96%. Users who liked this recipe also liked Barley-Stuffed Peppers, Barley-Stuffed Peppers, and Barley Pilaf with Mushrooms, Red Peppers & Spinach.
Servings: 3
Ingredients:
3 cups vegetable or mushroom broth
4 oz. feta cheese, crumbled
1/3 cup chopped flat-leaf parsley
1 Tbs. minced garlic
1 tsp. lemon juice
2 Tbs. olive oil
1 large onion, peeled and diced
Parsley sprigs for garnish
Hot pepper sauce to taste
6 oz. presliced portobello mushrooms, cubed
1 cup uncooked quick-cooking barley
3 large red bell peppers
Salt and freshly ground black pepper
Equipment:
Cooking instruction summary:
Wine SuggestionsIn keeping with the “budget main course” ideal of this dish, pair it with a wine that’s suitable for everyday drinking. Such wines are moderately priced, with forward fruit, perhaps a bit of oakiness, and some acid (either from the fruit, the wood or both). Try any wine in the Premium Diamond Blended Varietal line by Australian producer Rosemount.
Step by step:
1. Wine Suggestions
2. In keeping with the “budget main course” ideal of this dish, pair it with a wine that’s suitable for everyday drinking. Such wines are moderately priced, with forward fruit, perhaps a bit of oakiness, and some acid (either from the fruit, the wood or both). Try any wine in the Premium Diamond Blended Varietal line by Australian producer Rosemount.
Nutrition Information:
covered percent of daily need
