Healthy Vegan Meal 1 - Stuffed Barley Bell Peppers
So here we are back at it. Now a full effort towards plant based eating and a healthy life style. Completely 100% Vegan and the taste is amazing. Perhaps one of the best recipes I've ever put together. Shall then next 6 days be this amazing.
stuffed pepper, barley pilaf and green salad
How to Make Stuffed Peppers with Alex Guarnaschelli | The Kitchen | Food Network
Stuffed Peppers make for an easy, flavorful weeknight dinner that won't break the bank!
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Stuffed Peppers
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 1 hr 20 min
Active: 50 min
Yield: 4 servings
Ingredients
4 medium bell peppers, preferably red, halved, seeds and ribs removed (see Cook's Note)
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
1 pound ground beef
4 medium yellow onions, finely chopped
6 large cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
One 28-ounce can whole peeled tomatoes, lightly crushed
One 15.5-ounce can black beans, drained
2 tablespoons apple cider vinegar
1 1/4 cups cooked couscous (see Cook's Note)
3/4 cup shredded sharp yellow Cheddar
Directions
Preheat the oven to 400 degrees F.
Arrange the pepper halves cut-side up on a nonstick baking sheet or regular baking sheet lined with parchment paper. Sprinkle the interiors with salt and pepper and drizzle with 2 tablespoons oil. Place the baking sheet in the center of the oven and roast until the peppers are juicy and somewhat softened and tender, 12 to 15 minutes. Remove from the oven.
Meanwhile, heat the remaining tablespoon oil in a large heavy-bottomed pot over medium heat. When the oil begins to smoke lightly, add the meat in a thin layer and sprinkle with salt and pepper. Cook, stirring with a wooden spoon, until the meat browns and is cooked through, 5 to 8 minutes. Remove the meat with a slotted spoon to a bowl. Stir the onions, garlic, chili powder and cumin into the pot with a sprinkle of salt. Stir to blend, then cook until the flavors meld together, 5 to 8 minutes. Add the tomatoes and simmer gently over medium heat until the tomatoes fall apart and the chili starts to thicken, 12 to 15 minutes. Add the meat back to the pot along with the beans and apple cider vinegar. Remove from the heat.
Fill each pepper about halfway with the couscous. Divide the chili among all the peppers, layering it on top of the couscous. Top with the cheese and return the baking sheet to the oven. Bake until piping hot and the cheese is melted, 20 to 25 minutes.
Cook’s Note
Green bell peppers work too. You could also used leftover rice in place of the couscous.
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How to Make Stuffed Peppers with Alex Guarnaschelli | The Kitchen | Food Network
BARLEY-STUFFED PEPPERS by Thug Kitchen Cookbook and modified by Sherry Shrallow
Recipe:
Ingredients:
½ onion, chopped
2 ribs celery, chopped
1 carrot, chopped
3-4 cloves garlic, minced
2 teaspoons dried thyme
1 ½ teaspoons dried oregano
1 cup pearl barley
1 tomato, chopped (about ½ cup)
2 tablespoons sherry vinegar or red wine vinegar
2 cups low sodium vegetable broth
½ teaspoon salt
¼ teaspoon pepper
4 bell pepper, whatever colors you like
1 can of your favorite white bean (I used navy beans)
1 can sodium-free tomato sauce
2-3 tablespoons date sugar
Instructions:
1. In a medium pot, cook onion until it starts turning golden, about 3 minutes. If it starts to stick to the pot, add little water.
2. Add the celery, carrot, garlic, thyme, and oregano and cook for another 2 minutes. Then throw in the barley, tomato, and vinegar and stir.
3. Add the broth, salt and pepper and let it come to a low simmer. Cook covered for 40 minutes, stirring occasionally to make sure nothing sticks to the bottom of the pan.
4. Fold in the can of white beans. Turn off heat and set pot aside.
5. Take the can of tomato sauce and put into small saucepan. Add 2-3 tablespoons of date sugar and combine until just heated. Taste while adding the date sugar to get it to your desired sweetness.
6. Cut tops off of your peppers and scoop out the seeds inside.
7. In a baking dish, pour a small amount of tomato sauce to cover bottom of dish. Stuff the pepper to the top with the stuffed pepper filling and place in baking dish on top of the tomato sauce. Spoon the remaining tomato sauce on top of each pepper.
8. In a 375-degree preheated oven, place baking dish covered with foil in oven for one hour. Let rest 5 minutes after done.
Pearl Barley Stuffed Peppers
Red bell peppers stuffed with a creamy mushroom and pearl barley risotto topped with mascarpone & parmesan, served with a tomato and green salad
Classic Stuffed Peppers Recipe ~ Noreen's Kitchen
Greetings! When I saw that peppers were on sale I decided that I would make some stuffed peppers for dinner. I have not made these in a good long time so they were a special treat!
This is also a great way to stretch your meal dollars. Make enough of the peppers and freeze some before you bake them, that way later in the month you will already have a casserole ready in the freezer. Just pop in a hot oven and bake for an hour and a half to two hours. Serve with a salad and some bread and dinner is done! A no brainer, for sure!
You can find a printable version of this recipe here:
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