← All recipes

🍽️ Bell Peppers Stuffed with Pearl Barley

407 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 2 garlic cloves
• 2 tsp butter
• 175 g pearl barley
• 650 ml vegetable broth
• 100 g string beans
• salt
• 1 stalk leek
• 1 yellow bell pepper
• 50 g snow peas
• 1 untreated lemon
• 4 green bell peppers (preferably mild Turkish peppers)
• pepper
• 50 g finely grated parmesan
• butter (for the dish)
• 1 tbsp oil
• 1 tsp tomato paste
• 75 ml white wine
• 100 ml carrot juice
• 1 pinch paprika powder
• cornstarch (for thickening)

Instructions

1. 1. Peel the shallots and the garlic.
2. 2. Finely chop both ingredients.
3. 3. Take half of the shallots and garlic.
4. 4. Sauté them in one teaspoon of butter until translucent.
5. 5. Add the pearl barley.
6. 6. Sauté the barley briefly.
7. 7. Deglaze the mixture with 500 milliliters of broth.
8. 8. Bring the liquid to a boil.
9. 9. Turn the stove to the lowest setting.
10. 10. Let the barley swell covered for about 30 to 40 minutes.
11. 11. The barley should still have a slight bite.
12. 12. Clean the beans in the meantime.
13. 13. Blanch them for two minutes in boiling salted water.
14. 14. Shock the beans in ice-cold water.
15. 15. Let them drain.
16. 16. Cut the beans into two-centimeter-long pieces.
17. 17. Clean the leek and wash it.
18. 18. Cut the leek into five-millimeter-wide rings.
19. 19. Wash the yellow bell pepper.
20. 20. Remove the inside of the bell pepper.
21. 21. Cut the flesh of the yellow bell pepper into small pieces.
22. 22. Clean the snow peas.
23. 23. Wash the snow peas.
24. 24. Cut the snow peas into pieces as well.
25. 25. Wash the lemons hot.
26. 26. Dry the lemons.
27. 27. Grate about half of the zest very finely.
28. 28. Halve the lemons.
29. 29. Squeeze the lemons.
30. 30. Wash the green bell peppers.
31. 31. Halve the green bell peppers.
32. 32. Remove the inside of the green bell peppers.
33. 33. Season the inside of the green bell peppers with salt and pepper.
34. 34. Preheat the oven to 200 degrees Celsius top and bottom heat.
35. 35. Drain the pearl barley.
36. 36. Heat the remaining butter.
37. 37. Fry the beans, the pepper pieces, and the leek briefly.
38. 38. Season the mixture with lemon zest.
39. 39. Season the mixture with salt.
40. 40. Season the mixture with pepper.
41. 41. Season the mixture with lemon juice.
42. 42. Stir in the cheese.
43. 43. Fill the barley mixture into the pepper halves.
44. 44. Place the stuffed peppers in an ovenproof dish.
45. 45. Grease the dish with butter beforehand.
46. 46. Cook the peppers in the preheated oven on the middle rack.
47. 47. Let the peppers cook for about 15 to 20 minutes.
48. 48. Fry the remaining shallot and garlic pieces in oil.
49. 49. Add the tomato paste.
50. 50. Deglaze the mixture with the wine.
51. 51. Let the wine reduce completely.
52. 52. Pour in the remaining broth.
53. 53. Pour in the juice.
54. 54. Season the sauce with salt.
55. 55. Season the sauce with pepper.
56. 56. Season the sauce with paprika.
57. 57. Thicken the sauce with starch if desired.
58. 58. Mix the starch in cold water.

Nutrition per serving

• kcal: 407
• Protein: 15 g · Fett/Fat: 13 g · Carbs: 52 g