stuffed pepper, barley pilaf and green salad
Deconstructed Stuffed Peppers with Pearl Barley
In the mood for stuffed peppers but don’t want to put in the work? This deconstructed stuffed pepper with pearl barley recipe gives you all the great flavours of real stuffed peppers but in a fraction of the time and with the extra benefit of fibres. No oven required!
See the whole recipe at:
Easy Stuffed Peppers Recipe
This classic Stuffed Peppers recipe is a hearty, healthy, and flavorful recipe that the whole family will love. Colorful bell peppers stuffed with beef, rice, and tomatoes, then topped with mozzarella cheese and baked until perfectly tender, these stuffed bell peppers are the perfect weeknight dinner.
RECIPE:
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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.
Barley Stuffed Peppers
Find the full recipe here:
These barley stuffed peppers are a vegan and healthier version of the classic stuffed pepper recipe. This recipe includes a one-pot savory barley stew that's filled with amazing flavors, sweet and juicy colorful peppers and a simple creamy balsamic drizzle. Great family dinner everyone will love and very versatile.
Best Stuffed Peppers Recipe | Episode 128
Best Stuffed Peppers Recipe | Beef, Rice and Veggie Stuffed Peppers
I get it, you all have had or made stuffed peppers before! But lets be honest...have you ever had a stuffed pepper and was head over heals about it? Probably not. I have never been a big fan of stuffed peppers because I always felt they lack flavor! To me they were always too bland and I always went to taco bell after LOL. On that note, I wanted to show you how to make an AMAZING stuffed pepper. No bland taste, no lack of seasoning, no taco bell trips after. In fact they are quite the opposite, FULL of flavor and quite filling! The trick is the seasoning used on the beef. Most recipes don't add much besides salt and pepper. Not good enough! I know you guys will love this recipe and all the flavor it provides!
Thank you so much for watching!
xoxo, Court.
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Stuffed Peppers Recipe
Courtney Budzyn - What's For Din'?
| Ingredients |
5 Large Red Bell Peppers
1 Cup Long Grain Rice, Cooked
1 Pound Ground Beef
1 Tablespoon Chili Powder
1 Teaspoon Garlic Powder
1 ½ Teaspoons Ground Cumin
½ Teaspoon Red Pepper Flakes
½ Teaspoon Dried Oregano
½ Teaspoon Paprika
1 Cup Tomato Sauce (Separated)
1 Large Onion, Diced
1 Cup Zucchini
¾ Cup Red Pepper, Chopped from tops of Peppers
1 Cup Mushrooms, Diced
5 Cloves Garlic, Minced
1/3 Cup Shredded Cheddar Cheese
Mozzarella Cheese to Top
Salt and Pepper to Taste
| Instructions |
Preheat oven to 375 degrees F.
Prepare peppers by cutting off the tops, and removing the inner flesh and seeds. Be sure to remove all the white fleshy parts as they give off a bitter taste. Reserve some of the tops and dice to add into the filling.
Place peppers into boiling salted water and cook for 3-4 minutes. Cook just until they are SLIGHTLY tender. Remove to a plate and allow to cool.
Prepare rice as instructed on the back of your rice packaging. Use chicken stock instead of water for added flavor. Set aside.
In a large sauté pan, add ground beef, season with salt and pepper, and cook until brown breaking the meat up using a flat head spatula. Drain the excess fat. Add all seasonings and ½ of the tomato sauce. Stir and continue to cook just to warm through. Remove from the pan and side aside.
In the same pan add onion, zucchini, and diced red pepper. Season with salt and pepper. Cook until softened. About 5 minutes. Add mushrooms and garlic and cook just until the mushroom wilts down.
Finally add the remaining tomato sauce, ground beef, cooked rice, and cheddar cheese. Stir until completely combined.
Fill each pepper with the filling, packing it in using the back of a spoon.
Place peppers in a baking dish, cover with foil, and place into a 375 degree F oven for about 40 minutes. Remove the foil after the first 15 minutes. At the last 5 minutes, remove and top peppers with mozzarella cheese. Set to broil for the last 3-5 minutes or until the cheese is fully melted and bubbly.
Enjoy!