Tuesday, 26 August 2008

Peppers Stuffed with Feta, Barley & Herbs

A nice vegetarian take on stuffed peppers.

2 to 3 servings
1 hour 30 minutes - 30 minutes prep time, not including cooking the barley

Peppers Stuffed with Feta, Barley and Herbs
6 smallish mild green peppers

2 to 3 cups cooked barley
1/4 cup minced parsley
1/4 cup minced dill
1/4 cup minced chives or green onions
4 extra large eggs
150 grams (1/3 pound) feta cheese

1 1/2 cups tomato sauce

The barley can be cooked in a rice cooker; 1 cup of barley to 3 cups of water, with a little salt. I often cook barley ahead of time and keep some in the fridge for a few days, or freeze it.

Preheat the oven to 350°F. Cut the stems and cores from the peppers and remove the seeds.

Mix the cooked barley, minced herbs, eggs and cheese, and stuff the peppers. If there is any stuffing leftover, spread it in the bottom of a snug baking dish, and lay the stuffed peppers on top. Drizzle the tomato sauce over the top.

Bake the peppers for 1 hour, until tender.


Barb said...

Hey Ferdzy,

I've recently started reading your blog and loving it...

I need to comment today because I *think* your mind was more on the feta than the peppers, judging by the title of today's post.

Best wishes for continued cooking, posting, and eating seasonally.


Bellini Valli said...

I love the veggie stuffed peppers the most. Throw in some feta and I am there for sure:D

Ferdzy said...

Oops. Fixed. Thanks for commenting barb (and you too valli!.)