Vegetarian Stuffed Peppers
Spoonsparrow’s vegetarian stuffed peppers are always delicious and provide plenty of vital nutrients.
Ingredients
- 600 ml Vegetable Broth
- 200 g pearl barley
- 4 bell peppers (yellow and red)
- 1 tsp Olive oil
- 200 g Cherry tomatoes
- 200 g Feta Cheese
- 3 basil stems
- Salt
- Pepper
Instructions
-
1.
Bring the vegetable broth to a boil in a pot, add the pearl barley, and simmer for about 40 minutes until the liquid is fully absorbed.
-
2.
Meanwhile wash, halve, and clean the bell peppers. Lightly oil a baking dish and place the pepper halves inside.
-
3.
Wash and halve the tomatoes. Cube the feta cheese. Wash the basil, shake off excess water, and pluck the leaves. Reserve some leaves for garnish and finely chop the rest. Mix the prepared ingredients with the barley and season with salt and pepper. Fill the peppers with the mixture and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 15 minutes. Garnish the stuffed peppers with remaining basil leaves and serve immediately.
