Bell Peppers with Barley-Mandarin Filling
Bell peppers stuffed with a barley and carrot mixture are a fresh recipe from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g barley groats
- 200 ml vegetable broth
- 4 bell pepper halves
- 100 g grated carrots
- 100 g corn (canned)
- 2 tbsp diced bell peppers
- 2 chopped onions
- 2 tbsp butter
- 100 g crème fraîche
- 4 tbsp chopped parsley
- 2 tbsp shredded cheese
- Salt
- ground pepper
- Sweet Paprika Powder
- 125 ml vegetable stock
- 2 tbsp Tomato paste
- 100 g crème fraîche
- Salt
- ground pepper
- Hot paprika powder
Instructions
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1.
Add the groats and broth to a pot, bring to a boil, then cover and simmer over low heat for about 20 minutes.
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2.
Wash the bell peppers, cut off the tops, clean them, and dice them.
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3.
Heat butter in a pan and sauté the diced bell peppers with grated carrots, corn, onions; pour in half a cup of water, season with salt and pepper, cover and cook for about 5 minutes.
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4.
Whisk together crème fraîche, parsley, and cheese; season with salt, pepper, and paprika. Fold this into the barley mixture, fill the bell peppers, place them in a greased baking dish, cover with foil, and bake at 180°C for about 25-30 minutes.
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5.
For the sauce, mix vegetable stock with tomato paste, stir in crème fraîche, and season to taste.
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6.
Plate the stuffed bell peppers on a plate, serve with rice and fresh herbs.
