Barley Stuffed Peppers with Feta

1. 1

   Preheat oven to 375 F. Split the bell pepper in half from stem to bottom then remove stem and seeds.

2. 2

   Roast the pepper halves face down in a small pan for 10 minutes while you prepare the filling.

3. 3

   Meanwhile, put your cooked barley into a medium-sized bowl.

4. 4

   Stir half the cheese, as well as the chili pepper, parsley, capers and tomatoes into the cooked barley.

5. 5

   Taste, and add salt and pepper according to your preference.

6. 6

   When they are done, remove peppers from the oven and turn the broiler on high.

7. 7

   The peppers should be barely wilted and not overly mushy.

8. 8

   Fill the partially cooked pepper halves with the filling and top with the remaining cheese.

9. 9

   Broil for 3-5 minutes until the cheese is toasted on top.

10. 10

    Serve with naan bread or your favorite protein.

* Per serving · 4 servings · Values may vary.

No additional tips available.