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So full of texture and flavor you’ll never remember that sometimes stuffed peppers involve meat.
Preheat oven to 375 F. Split the bell pepper in half from stem to bottom then remove stem and seeds.
Roast the pepper halves face down in a small pan for 10 minutes while you prepare the filling.
Meanwhile, put your cooked barley into a medium-sized bowl. Stir half the cheese, as well as the chili pepper, parsley, capers and tomatoes into the cooked barley. Taste, and add salt and pepper according to your preference.
When they are done, remove peppers from the oven and turn the broiler on high. The peppers should be barely wilted and not overly mushy.
Fill the partially cooked pepper halves with the filling and top with the remaining cheese.
Broil for 3-5 minutes until the cheese is toasted on top. Serve with naan bread or your favorite protein.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!