Barley Stuffed Bell Peppers
Barley Stuffed Bell Peppers
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  • 4 red or yellow bell peppers
  • 4 green onions, chopped
  • 1 cup (250 ml) soft tofu, cubed
  • 1 tablespoon (15 ml) olive oil
  • 1 1/2 cups (375 ml) cooked barley pilaf (recipe Barley Pilaf)
  • 2 cloves garlic, finely chopped
  • 3/4 cup (180 ml) feta cheese, crumbled
  • 1 egg
  • 1/2 cup (125 ml) tomato sauce
  • 1/3 cup (75 ml) chopped fresh basil
  • Salt and pepper
  • 4 teaspoons (20 ml) breadcrumbs
  • Preparation
  • Preheat the oven to 180 °C (350 °F).
  • Cut the tops of the peppers, remove the seeds and white membranes. Set aside.
  • In a skillet, sauté the green onions and tofu in the oil for about 5 minutes over high heat.
  • Season with salt and pepper.
  • In a bowl, combine with the remaining ingredients, except for the breadcrumbs. Stuff the peppers with this mixture. Sprinkle with the breadcrumbs. Place the peppers in a 20-cm (8-inch) square baking dish or in a small enough pan to keep them upright while baking.
  • If desired, also place the pepper’s tops in the dish; they will be used for presentation.
  • Bake for about 1 hour.
  • At service, top the peppers with their cap.
  • Description
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