Barley Stuffed Bell Peppers
Barley Stuffed Bell Peppers
Ingredients
- 4 red or yellow bell peppers
- 4 green onions, chopped
- 1 cup (250 ml) soft tofu, cubed
- 1 tablespoon (15 ml) olive oil
- 1 1/2 cups (375 ml) cooked barley pilaf
- 2 cloves garlic, finely chopped
- 3/4 cup (180 ml) feta cheese, crumbled
- 1 egg
- 1/2 cup (125 ml) tomato sauce
- 1/3 cup (75 ml) chopped fresh basil
- Salt and pepper
- 4 teaspoons (20 ml) breadcrumbs
Instructions
- Preheat the oven to 180 °C (350 °F).
- Cut the tops of the peppers, remove the seeds and white membranes. Set aside.
- In a skillet, sauté the green onions and tofu in the oil for about 5 minutes over high heat.
- Season with salt and pepper.
- In a bowl, combine with the remaining ingredients, except for the breadcrumbs. Stuff the peppers with this mixture. Sprinkle with the breadcrumbs. Place the peppers in a 20-cm (8-inch) square baking dish or in a small enough pan to keep them upright while baking.
- If desired, also place the pepper’s tops in the dish; they will be used for presentation.
- Bake for about 1 hour.
- At service, top the peppers with their cap.
Barley Stuffed Bell Peppers