Red Peppers, Mushrooms, and Barley Recipe

Name: Red Peppers, Mushrooms, and Barley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil spray; 1/4 cup hulled or pearl barley; 1/2 cup vegetable broth or water; 1 cup feta cheese, crumbled; 3 garlic cloves, minced; 1/4 cup roasted red peppers packed in oil, sliced lengthwise; 1 red bell pepper, cored, seeded, and cut into 1-inch slices; Juice of 1/2 lemon; 2 portobello mushrooms, thickly sliced; 2 cups roughly chopped greens (spinach, kale, etc.)

Servings: persons

Olive oil spray
1/4 cup hulled or pearl barley
1/2 cup vegetable broth or water
1 cup feta cheese, crumbled
3 garlic cloves, minced
1/4 cup roasted red peppers packed in oil, sliced lengthwise
1 red bell pepper, cored, seeded, and cut into 1-inch slices
Juice of 1/2 lemon
2 portobello mushrooms, thickly sliced
2 cups roughly chopped greens (spinach, kale, etc.)

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3
Pour the barley and liquid into the pot.
4
Stir to make an even layer.
5
Scatter the feta and garlic in a layer.
6
Layer in the roasted and fresh red peppers and sprinkle with lemon juice.
7
Arrange a thick layer of mushrooms and top with as many greens as you can fit in the pot and still close the lid with a tight seal.
8
Bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
9
Serve immediately.
10
Calories: 461
11
Protein: 35g
12
Carbohydrates: 36g
13
Fat: 25
14
Cholesterol: 80mg
15
Sodium: 143mg
16
Fiber: 6g

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Olive oil spray, 1/4 cup hulled or pearl barley, 1/2 cup vegetable broth or water, 1 cup feta cheese, crumbled, and more.

Yes, Red Peppers, Mushrooms, and Barley falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Peppers, Mushrooms, and Barley

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