Monday, February 4, 2013
barley stuffed roasted bell peppers
Last week, my husband outdid himself with a delicious dinner for two. Earlier this winter, he had picked up golden beets at the grocery store and we loved them. They're a little more sweet than a regular beet and are a little easier on the eyes since their flesh is a lovely golden color.
He had been wanting to cook fish, so he picked up two small rainbow trout. The pairing of fish with the beets was just perfect. He wanted on to use the beet greens, so he put together the most delicious stuffed roasted bell peppers. The stuffed peppers had such a great flavor, I knew I had to share the recipe, so I made sure to take some photos once he had served up our meal.
2 bell peppers (yellow were used)
1 cup barley (cook according to package directions)
1 tbsp. olive oil
1/2 small onion, diced
1 bunch beet greens (3 beets in bunch), chopped
12 baby portobello mushrooms, quartered
1/2 cup sharp cheddar
1 tsp. dried basil
1/2 tsp. salt
Preheat oven to 425 degrees Fahrenheit.
Remove top and seeds from inside bell peppers.
Roast peppers in preheated oven until tender.
Saute onion in olive oil until nearly translucent.
Add mushrooms and greens, cook until mushrooms are soft and greens are wilted.
Add cooked barley to vegetable mixture and heat through.
Remove from heat and add cheese.
Use barley and vegetable mixture to stuff bell peppers.
Broil until brown on top, about 5-7 minutes.