THUG KITCHEN BARLEY-STUFFED PEPPERS
Hello, friends! We're back again with another delicious recipe from the Thug Kitchen cookbook. You can stuff peppers with any grain-and-veggie blend you prefer, but start with this garlicky barley & tomato mix.
You'll want to allow about an hour to make this—the prep doesn't take too long, but the peppers need to bake for about 45 minutes once they're stuffed. Start by chopping all of the veggies—one half of an onion, 2 stalks celery, and tomatoes. Mince the garlic and cut the tops off of the peppers, too.
Make sure you make the filling in the exact order in the recipe below—this method gives all the flavors time to really develop.
2 tbsp olive oil
1/2 onion, chopped
1 carrot, chopped (I didn't include, but you should!)
2 ribs celery, chopped
3-4 cloves garlic, minced
2 tsp dried thyme
1 1/2 tsp dried oregano
1 cup pearled barley (I used Trader Joe's 10 min barley)
1 tomato, chopped, or 1/2 cup cherry tomatoes
2 tbsp red wine vinegar
2 cups vegetable broth
Pinch salt and ground pepper
4 bell peppers (any color)
1 1/2 cups white cannellini beans
1/4 cup chopped fresh parsley
1. In a medium pot, heat oil over medium heat. Add onion and cook about 3 min, when it starts to turn golden. Add celery, garlic, thyme, and oregano, and cook 2 minutes. Toss in barley, tomato, and vinegar and star. Add broth, salt, and pepper, then reduce heat to a low simmer. Cook uncovered until all broth is absorbed and barley is tender (about 15 min).
2. While all that magic is happening, heat oven to 375°. Cut tops off the bell peppers and scrape out seeds. Place in an oiled loaf pan (or pie pan, or anything where they won't slide around too much).
3. When the barley mixture is done, fold in the white beans and turn off the heat. Fill the peppers to the top with filling and cover with foil. Bake until tender, about 45-50 minutes. Let them cool for a minute or two, then top with parsley and serve.
Pro tip: You can make the filling a day or two ahead of time! It also tastes great on its own or on top of some leafy greens for salad the next day—I did this recipe with only 2 peppers and used the leftovers for lunches.