I don’t make stuffed peppers that often but when I do, I remember how much I actually like them. This time I stuffed them with a mixture of barley, pan fried plantains, black beans and some harissa for a bit of a kick. I cooked the barley in vegetable stock so it already has a bit of seasoning The result is a filling vegetarian dish which also makes a good packed lunch the next day.
This recipe makes 5 stuffed peppers.
5 big bell peppers
½ cup of barley
2 1/2 cups of vegetable stock
2 ripe plantains, finely chopped
130grs of canned black beans, drained
4 tablespoons of chopped coriander
4 tablespoons of olive oil
1 garlic clove, minced
1 red onion, chopped
1 teaspoon of harissa
Pinch of celery salt
Place the barley in a medium saucepan with the vegetable stock. Let it simmer over medium heat for 25 to 30 minutes, until the barley is cooked through.
To prepare the bell peppers, carefully slice off the top part. Then remove the membrane and seeds.
Preheat your oven to 180C/350F and line a baking sheet with parchment paper.
In a large pan, add 2 tablespoons of olive oil over medium heat. Add the chopped plantains, salt, pepper and cayenne to taste. Cook it while stirring for about 4 to 5 minutes, until the plantain is cooked through. Transfer it to a bowl.
In the same pan, add the remaining 2 tablespoons of olive oil and the onion. Cook the onion until it is translucent. Then add the garlic and harissa, and cook for another minute. Then add the barley, beans, coriander, celery salt and the plantains. Mix well. Taste for salt and pepper.
Stuff the peppers all the way to the top and cover them with the top part previously sliced off. Place them on the prepared baking sheet.
Bake them for 50 minutes. I served them with a simple arugula salad. Enjoy!