Impress your friends and family with these stuffed peppers!
Total Time1 hourhr10 minutesmins
Course: Lunch, Main Course
Keyword: Vegan, Vegetarian
Servings: 6people
Ingredients
100gpearl barley
100gdried red lentils
1tbspolive oil(plus a little extra)
1red onion(finely chopped)
2clovesgarlic(finely chopped)
1carrot(finely chopped)
75mlrose or white wine
400gchopped tomatoes (tin)
4-5sundried tomatoes(finely chopped)
700mlvegetable stock (reduced salt)
6peppers
Instructions
In a sieve, wash the pearl barley and lentils and set aside.
In a frying pan add the olive oil, onions, garlic and carrots. Sauté over a medium heat for 3 minutes and then add the wine, lentils and pearl barley. Turn the heat to high so the wine is bubbling and cook for 3 more minutes until the wine has cooked away.
Stir in the tinned and sundried tomatoes.
Stirring continously gradually add the stock a little at a time. Each time the mixture starts to dry add more stock. Do this for 25-30 minutes until you have used all the stock.
Preheat the oven to 200°C/ fan 180°C/ gas mark 6 and line a baking tray with foil.
Take the peppers and carefully slice off the tops and clean the insides of the seeds. Take a little olive oil and rub over the peppers and the tops.
Spoon the mixture into the peppers until it is full to the top. Place the top back on the peppers like a lid and place onto the baking tray. Some peppers might not stand on their own so take some scrunched-up foil and use it as a support.
Place the baking try into the oven on the middle shelf for 30 minutes.
Notes
This recipe is great served with salad or roasted/steamed veg. For a non-vegan option, serve with grilled salmon or chicken.