Ingredients with Measurements:
- 4 large bell peppers, tops removed and seeded
- 1 cup cooked barley
- 1 cup sliced mushrooms
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté for 2-3 minutes until softened.
3. Add the mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and are browned.
4. Add the cooked barley, salt, black pepper, thyme, oregano, and paprika to the skillet. Stir well to combine.
5. Remove the skillet from the heat and stir in the Parmesan cheese and chopped parsley.
6. Stuff the mixture into the bell peppers and place them in a baking dish. Cover the dish with aluminum foil.
7. Bake for 30-35 minutes until the peppers are tender and the filling is heated through.
8. Remove the foil and bake for an additional 10-15 minutes until the cheese on top is melted and golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 7g
Carbohydrates: 29g
Protein: 9g
Fiber: 7g
Sugar: 8g
Sodium: 360mg
Substitutions for ingredients:
- Barley can be substituted with quinoa or brown rice.
- Mushrooms can be substituted with any other type of mushroom or diced zucchini.
- Parmesan cheese can be substituted with any other type of grated cheese.
Variations:
- Add diced tomatoes or tomato sauce to the filling for a more tomato-based flavor.
- Add cooked ground beef or turkey to the filling for a meatier version.
- Use different colored bell peppers for a more colorful presentation.
Tips and tricks:
- To make the peppers stand up straight, slice a thin layer off the bottom of each pepper.
- If the peppers are not staying upright in the baking dish, use crumpled aluminum foil to prop them up.
- Leftover filling can be used as a side dish or added to a salad.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a baking dish and cover with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side salad for a complete meal.
Garnishes:
Garnish with additional chopped parsley or grated Parmesan cheese.
Pairings:
Pair with a glass of red wine or a light beer.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Steamed broccoli
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through cooking.
- If the filling is too dry, add a splash of vegetable broth or tomato sauce.
Food safety advice:
- Make sure the peppers are thoroughly washed before cutting and stuffing.
- Use a food thermometer to ensure the internal temperature of the stuffed peppers reaches 165°F (74°C).
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The origin of the dish is unclear, but it is believed to have originated in the Mediterranean region.
Flavor profiles:
The barley and mushroom filling is savory and earthy, with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve the stuffed peppers as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Taste: Savory, Earthy, Nutty, Tangy, Herbaceous