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Barley-stuffed Peppers
Savor the delightful combination of nutritious barley and colorful bell peppers in this scrumptious and wholesome dish, perfect for a light lunch or dinner. Ingredients: Barley, Capsicum, Paneer, Salt, Garam masala, Vegetable, Corn, Coriander, Onion, Ginger garlic paste, Black pepper powder, Cooking oil
50min
Cook Time
4
Servings
Recipe
280 kCal
Recipe
1
Rinse 100 grams of barley thoroughly and soak it in water for 30 minutes. Drain the water and set the barley aside.
2
Preheat your oven to 180°C (350°F).
3
In a pan, heat 1 tablespoon of oil and add 1 finely chopped onion. Sauté until the onion turns translucent.
4
Add 1 teaspoon of ginger-garlic paste and cook for another minute.
5
Add the soaked barley to the pan and stir well. Pour in 500 ml of vegetable stock or water, and bring it to a boil. Reduce the heat, cover the pan, and let it simmer for 30-40 minutes or until the barley is cooked and tender.
6
Meanwhile, cut the tops off 4 large bell peppers (assorted colors) and remove the seeds and membranes. Place the peppers in a baking dish.
7
Once the barley is cooked, add 50 grams of crumbled paneer, 50 grams of boiled corn, 1 teaspoon of garam masala, salt, and pepper to taste. Mix well.
8
Stuff the bell peppers with the cooked barley mixture, filling them evenly.
9
Cover the baking dish with aluminum foil and bake the stuffed peppers for 25-30 minutes or until the peppers are tender.
10
Remove the foil and bake for an additional 5 minutes to give the peppers a slightly crispy texture.
11
Garnish with chopped coriander leaves and serve hot.
Nutrition
280
kCal
9 g
Protein
8 g
Fat
45 g
Carbs
4 Capsicums
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50 g of Paneer
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Salt to taste
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1 tsp of Garam Masala
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Vegetable
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All the tools you would need
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