BARLEY-STUFFED PEPPERS by Thug Kitchen Cookbook and modified by Sherry Shrallow
Recipe:
Ingredients:
½ onion, chopped
2 ribs celery, chopped
1 carrot, chopped
3-4 cloves garlic, minced
2 teaspoons dried thyme
1 ½ teaspoons dried oregano
1 cup pearl barley
1 tomato, chopped (about ½ cup)
2 tablespoons sherry vinegar or red wine vinegar
2 cups low sodium vegetable broth
½ teaspoon salt
¼ teaspoon pepper
4 bell pepper, whatever colors you like
1 can of your favorite white bean (I used navy beans)
1 can sodium-free tomato sauce
2-3 tablespoons date sugar
Instructions:
1. In a medium pot, cook onion until it starts turning golden, about 3 minutes. If it starts to stick to the pot, add little water.
2. Add the celery, carrot, garlic, thyme, and oregano and cook for another 2 minutes. Then throw in the barley, tomato, and vinegar and stir.
3. Add the broth, salt and pepper and let it come to a low simmer. Cook covered for 40 minutes, stirring occasionally to make sure nothing sticks to the bottom of the pan.
4. Fold in the can of white beans. Turn off heat and set pot aside.
5. Take the can of tomato sauce and put into small saucepan. Add 2-3 tablespoons of date sugar and combine until just heated. Taste while adding the date sugar to get it to your desired sweetness.
6. Cut tops off of your peppers and scoop out the seeds inside.
7. In a baking dish, pour a small amount of tomato sauce to cover bottom of dish. Stuff the pepper to the top with the stuffed pepper filling and place in baking dish on top of the tomato sauce. Spoon the remaining tomato sauce on top of each pepper.
8. In a 375-degree preheated oven, place baking dish covered with foil in oven for one hour. Let rest 5 minutes after done.
Easy vegetarian meal! Roasted Vegetable Barley! #shorts
Episode 4 of Easy Mediterranean Diet Recipes! This roasted vegetable barley recipe is prepared Mediterranean-style...chockfull of flavor, texture and goodness. Bonus, you can make this ahead as part of your meal-prep! Omit the feta for a vegan option.
FULL RECIPE ????
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INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? 1 cup/163 g dry pearl barley, washed
???? water
???? 2 whole zucchini squash, diced
???? 1 red bell pepper, cored, diced
???? 1 yellow bell pepper, cored, diced
???? 1 medium red onion, diced
???? salt and pepper
???? 2 tsp/ 3.9 g harissa spice, divided
???? ¾ tsp/ 1.95 g smoked paprika, divided
???? Early Harvest Greek extra virgin olive oil
???? 2 scallions (green onions), trimmed and chopped (both whites and greens)
???? 1 garlic clove, minced
???? 2 oz / 56 g chopped fresh parsley
???? 2 tbsp/30 ml fresh squeezed lemon juice
???? Feta cheese, to taste (optional)
???? Toasted pine nuts, to taste (optional)
#barley #roastedveggies #roastedvegetables #vegetables #vegetarianrecipes #vegetariandinner #vegetarianfood #mediterraneanrecipe #mediterraneandiet #mediterraneanfood
stuffed pepper, barley pilaf and green salad
Southwestern Style Stuffed Bell Peppers
Southwestern Style Stuffed Bell Peppers
Southwestern Style Stuffed Bell Peppers Ingredients
6 - 10 Bell Peppers of your choice
1 lb Ground Beef
1 1/2 cups Onion, diced
1-2 ribs Celery, diced
2 Cloves Garlic, minced
1 can of Diced Fire Roasted Tomatoes
2 Tbsp Tomato Paste
2 tsp Cumin
1 tsp Chili Powder
Salt and Pepper to taste
1 15- ounce can Black Beans
1 7- ounce can Roasted Green Chiles
1 cup Frozen Corn, defrosted
1 1/2 cups Long Grain Rice
2 cups Chicken Stock or Broth
1/4 cup Cilantro, chopped
Sliced Pepper Jack Cheese and Provolone Cheese
Looking for a printable recipe? Click here!
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EASY VEGAN STUFFED PEPPERS / Healthy, whole food plant based recipe
I made Princess Diana's favorite stuffed bell peppers recipe, but vegan. It was absolutely delicious and I will definitely be making this regularly. It's healthy, full of whole foods and tons of plants. Very easy vegan dinner recipe idea for your family, or a dinner party. I stuffed these with barley (you could also use rice or quinoa) peppers, mushrooms, onions, garlic, vegan cheese and lots of seasonings.
Vegan stuffed peppers recipe
The Delish video that inspired me
Fiber fueled book (this is my affiliate link. It doesn't cost you extra, but if you buy through this link, it will give me a small commission. Great way to support this channel)
Ready to go vegan but don't know where to start? Get this beginner vegan bundle, on sale now!
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Vegan protein cheat sheet
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I'm Maria Rose, the founder of Damn Tasty Vegan - No meat. No dairy. No eggs. No problem!
I’m a pole dancing, foul-mouthed, downward-dog-loving, imperfect human who believes in progress not perfection. I'm a food blogger by day, professional musician by night and cat mom for life (meow!)
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3 Healthy Barley Recipes, Barley Salads and Cold Soup
Making three recipes using rich cereal grain pearl barley. Two summer salads: one with yogurt dressing and one with chickpeas, and a very easy cold syrup.
Ingredients:
2 cups pearl barley (soaked in water overnight) and cooked in 4-5 cups of water until soft
For the chickpea salad:
1+1/2-2 cups pearl barley
1 cup cooked chickpeas
2 grilled red pepper
5-6 small pickles
Pickled red cabbage: recipe here Traditional Turkish Dinner / Ramadan Menu | 8 Recipes And Planning Guide
1/3 cup cooked corn kernels
Handful of choped parsley
For dressing: olive oil, lemon juice, pomegranate molasses, salt
For yogurt barley salad:
1+1/2-2 cups pearl barley
1 cup thick full-fat yogurt
1-2 grilled red peppers
4-5 pickles
1/3 cup cooked corn kernels
1-2 tbsp mayonnaise (optional)
Salt, dried mint, chili flakes
For cold yogurt soup:
1 cup or more pearl barley (depending on the serving)
Cooked Chickpeas
1 cup yogurt
Cold water to delute
Salt to taste
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