Plastic Challenge 2017
July 19, 2017 – 11:17 am | 4 Comments

What is the challenge?
June 2017 was officially the Marine Conservation Society’s  ‘Plastic Challenge’ month.
This is the third year of the challenge, which encourages people to pledge to cut down the amount of single-use plastics they …

Read the full story »

The Suma range of food and household products. Our products are sourced ethically, with the environment in mind.


Delicious vegetarian recipes created in our very own Suma canteen. Healthy meals, and a healthy amount of cakes too.


Environmental issues, sustainable business practices, climate change, recycling, green living and more.


New developments and activities at Suma, press releases, and updates we think you’ll be interested in.


Suma is the uk’s largest workers’ cooperative. We operate equal pay and are democratically run by our members.

Home » Main Dishes, Recipes, Snacks / Side Dishes

Barley grain stuffed peppers

Submitted by on December 16, 2010 – 3:46 pmOne Comment

This recipe, using Suma organic Barley grain is from the new Suma cookbook available free with any order (BK028)

Barley is considered to be an excellent ingredient for providing soluble fibre, which helps to reduce cholesterol in the blood. It is also rich in niacin and iron.


Serves 4
4 red peppers
1 onion, finely chopped
2 cloves garlic, finely chopped
½ tsp thyme
1 cup Suma Organic Barley Grain (QS165)
1 jar Suma Napoletana Pasta Sauce (VF192)
2oz grated cheddar
1oz grated Parmesan
2 tsp Suma Vegetable Bouillon (LJ214)
Chopped roasted Suma Organic Pine Kernels (NU545)
Salt & pepper


1 Preheat oven to 180°C/350°F/Gas mark 4.
2 In a pan, cook the barley grain with 1:3 parts water for 45-60 minutes until soft.
3 Cut top and stem off the peppers, clean out seeds. Blanch peppers in a large pan of boiling water for 2-3 minutes or until crisp-tender
(not soft).
4 Stir-fry the onions, garlic and thyme over medium heat for about 7 minutes. Stir in the pasta sauce, barley, grated cheddar cheese, and bouillon and mix well removing from heat. Season to taste. Place peppers in an 8-inch glass pie dish and fill with mixture, top with Parmesan and chopped pine kernels, cover with foil and bake in the oven for 30 minutes. Remove the foil and return to the oven letting the topping brown before serving.

Print Friendly, PDF & Email

One Comment »

  • Jacqui M says:

    I picked up the leaflet containing this recipe in my local veggie cafe/shop. The recipe looks scrummy – but you include parmesan in it! I’m sure you’re aware of the Vegetarian Society’s recent campaign regarding parmesan, which can never be vegetarian? I’ll certainly be trying this recipe, but with some alteration!

Leave a comment!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.