Greek Stuffed Peppers

Ingredients:

  • 6 large Bell Peppers
  • 3 cups white rice cooked according to package directions
  • 4 tablespoons olive oil, plus more for greasing baking dish
  • 1 onion, chopped
  • 1 large zucchini, chopped
  • 1 lb chopped mushrooms
  • 2 cloves garlic, chopped
  • 1 tablespoon dried oregano
  • 1 can chopped tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon red pepper flakes
  • 1/2 cup Barley+
  • Salt & pepper to taste
  • Feta Cheese, to serve
  • Fresh Dill, to serve

Preparation:

  • Preheat oven to 350 and grease a baking dish with olive oil
  • Slice the top portion off of the peppers and clean out the seeds and ribs. Place into baking dish/. Drizzle half the olive oil on the inside of the peppers.  Season with salt and pepper
  • Heat remaining olive oil over medium heat in a large skillet. Add onion and cook 2 minutes, or until it begins to soften.
  • Add zucchini and cook 3-5 minutes, or until zucchini softens and veggies begin to brown. Add in mushrooms, garlic and oregano and cook until the mushrooms also soften
  • Pour in tomatoes and bring to a simmer. Add balsamic and red pepper flakes and cook 2 minutes more.
  • Mix the cooked rice in and simmer 5 minutes, or until the rice has absorbed some of the liquid.
  • Stir Barley+ into rice mixture
  • Spoon mixture into peppers and bake 30 minutes, covered. Uncover and bake 10 minutes longer, or until tops crisp and turn golden brown.
  • Remove from oven and top with Feta cheese and dill to serve

 

You can purchase your Barley+ products here: bit.ly/BarleyPlusMuesli

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2018-12-17T10:55:16+00:00
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