Barley Stuffed Bell Peppers

Name: Barley Stuffed Bell Peppers
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 4 red or yellow bell peppers; 4 green onions, chopped; 1 cup (250 ml) soft tofu, cubed; 1 tablespoon (15 ml) olive oil; 1 1/2 cups (375 ml) cooked barley pilaf (recipe Barley Pilaf); 2 cloves garlic, finely chopped; 3/4 cup (180 ml) feta cheese, crumbled; 1 egg; 1/2 cup (125 ml) tomato sauce; 1/3 cup (75 ml) chopped fresh basil; Salt and pepper; 4 teaspoons (20 ml) breadcrumbs

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Preparation 20 MIN

Cooking 1 H
Servings 4

Ingredients
Preparation

Ingredients

4 red or yellow bell peppers
4 green onions, chopped
1 cup (250 ml) soft tofu, cubed
1 tablespoon (15 ml) olive oil
1 1/2 cups (375 ml) cooked barley pilaf (recipe Barley Pilaf)
2 cloves garlic, finely chopped
3/4 cup (180 ml) feta cheese, crumbled
1 egg
1/2 cup (125 ml) tomato sauce
1/3 cup (75 ml) chopped fresh basil
Salt and pepper
4 teaspoons (20 ml) breadcrumbs

Preparation

Preheat the oven to 180 °C (350 °F).
Cut the tops of the peppers, remove the seeds and white membranes. Set aside.
In a skillet, sauté the green onions and tofu in the oil for about 5 minutes over high heat.
Season with salt and pepper.
In a bowl, combine with the remaining ingredients, except for the breadcrumbs. Stuff the peppers with this mixture. Sprinkle with the breadcrumbs. Place the peppers in a 20-cm (8-inch) square baking dish or in a small enough pan to keep them upright while baking.
If desired, also place the pepper’s tops in the dish; they will be used for presentation.
Bake for about 1 hour.
At service, top the peppers with their cap.