Barley grain stuffed peppers
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.
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
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.