Barley-Stuffed Peppers from ThugKitchen

These Barley-stuffed peppers from ThugKitchen have become a staple at our house. I have wanted to get them up on the blog for a while. So here you go.

A note about this recipe: In our humble opinion, it needs cheese. So, we add 1/4 cup of shredded parmesan to the actual stuffing mix and then we sprinkle shaved parmesan as a garnish. Obviously, doing this makes the recipe “non-vegan” but we are cool with that.

Ingredients

2 tablespoons olive oil
1/2 onion, chopped
2 ribs celery, chopped
1 carrot, chopped
3 to 4 cloves garlic, minced
2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 cup pearled barley
1 tomato, chopped
2 tablespoons sherry vinegar or red wine vinegar
2 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 bell peppers, whatever color you find cool
1 1/2 cups cooked kidney or white beans
1/4 cups chopped fresh parsley

 

 

 

 

 

 

1–In a medium pot, heat the oil over medium heat. Add the onion and cook until it starts turning golden, about 3 minutes. Add the celery, carrot, garlic, thyme, and oregano and cook for another 2 minutes. Throw in the barley, tomato, and vinegar and stir. Add the broth, salt, and pepper and let it come to a low simmer. Cook, uncovered, until all the broth is absorbed and the barley is tender, about 15 minutes.

2–While the barley is simmering, heat your oven to 375° F. Cut the tops off the bell peppers and scrape out the seeds. Place them in an oiled pie place or loaf pan, something where their asses won’t be sliding around once they’re stuffed.

dsc_9144
Grease a baking dish and squeeze them in there.
dsc_9155
More cheese!! Then cover them with aluminum foil for baking.

3–When the barley is done, fold in the beans and turn off the heat. (This filling can even be made a day or two ahead of time, no fucking problem.) Fill the bell peppers up to the top with the filling, cover them tightly with foil, and bake until the peppers are tender, 45 minutes to 1 hour. Let them rest for 5 minutes after coming out of the oven, ’cause those fuckers are hot. Top with the parsley and serve.

dsc_9169
More cheese, then eat.

Thanks to ThugKithen for the recipe. We didn’t technically ask them for permission to publish their recipe, but those assholes can just fucking get over it.

This article originally published on www.groundingup.com.

Leave a Reply