Red Bell Peppers Stuffed with Barley

Ingredients

• Salt
• 150 g barley groats
• vegetable oil (for the pan)
• 4 red bell peppers
• 1 Shallot
• 1 Garlic clove
• 3 Carrots
• 1 tbsp Vegetable oil
• 1 can kidney beans (240 g)
• 3 tbsp freshly chopped herbs (e.g., parsley, basil, oregano)
• black pepper (ground)
• 2 Tomatoes
• 400 g crushed tomatoes (canned)
• paprika powder (sweet)
• 1 tbsp fruit vinegar
• sugar

Instructions

1. 1.

   Bring a pot of salted water to a boil and add the barley groats. Simmer on low heat for 8-10 minutes until tender yet slightly firm. Drain and set aside.

2. 2.

   Preheat the oven to 200°C (392°F) with upper and lower heating. Grease a baking dish with oil.

3. 3.

   Wash the bell peppers, halve them, and remove seeds and white membranes. Peel and finely dice the shallot and garlic. Peel the carrots and cut into ~1 cm cubes. Sauté the shallot and garlic in hot oil until translucent. Add the carrots and cook for 2-3 minutes. Remove from heat and mix half of the vegetables with the barley and drained kidney beans. Stir in herbs, salt, and pepper. Fill the pepper halves with this mixture.

4. 4.

   Wash the tomatoes, remove stems, and dice them small. Combine with crushed tomatoes, bring to a boil once, season with salt, pepper, paprika powder, vinegar, and sugar. Pour the sauce over the filled peppers in the baking dish. Place the peppers on top of the sauce and bake for about 20 minutes.