Mirepoix and Leftover Barley Stuffed Peppers
with green lettuce side salad

Name: Mirepoix and Leftover Barley Stuffed Peppers
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 2 cloves Garlic, minced; 1 Onions, small, diced; 2 stalks Celery, diced; 3 Carrots, peeled and diced; 4 Bell peppers, any type (good for stuffing), tops sliced off for easy stuffing; 1 Tbsp Cooking oil; ~2 cups Leftover cooked barley; 1 tsp Dried herbs (like basil, Italian seasoning, parsley, oregano); 1 1/2 cups Crushed tomatoes; 1/2 cup Walnuts, crushed; 4 oz Goat cheese; 1/2 head Green lettuce, chopped; 1 1/2 Tbsp Red wine vinegar; 2 tsp Dijon mustard; 2 tsp Maple syrup; 2 Tbsp Cooking oil

Active: 30 min Total: 55 min

Original GF Paleo Vegetarian

Mirepoix and Leftover Barley Stuffed Peppers

Stuffed peppers are a classic dinner. Tonight's feature a mirepoix mix, leftover barley, and goat cheese for lots of textures and flavors.
Smarts: You can stuff peppers with anything! It's such a versatile dish. Just bake for 10 to 15 minutes!

Dependency

Spicy White Bean, Potato, and Kale Soup

Ingredients

Metric

Servings:

Mirepoix and Leftover Barley Stuffed Peppers:

Garlic - 2 cloves , minced
Onions, small - 1 , diced
Celery - 2 stalks , diced
Carrots - 3 , peeled and diced
Bell peppers, any type (good for stuffing) - 4 , tops sliced off for easy stuffing
Cooking oil - 1 Tbsp
Leftover cooked barley - ~2 cups
Dried herbs (like basil, Italian seasoning, parsley, oregano) - 1 tsp
Crushed tomatoes - 1 1/2 cups
Walnuts, crushed - 1/2 cup
Goat cheese - 4 oz

Green Lettuce Side Salad:

Green lettuce - 1/2 head , chopped
Red wine vinegar - 1 1/2 Tbsp
Dijon mustard - 2 tsp
Maple syrup - 2 tsp
Cooking oil - 2 Tbsp

Prep

Garlic / Onions / Celery / Carrots / Peppers - Prep as directed. (Can be done up to 3 days ahead)
Green lettuce - Prep as directed.

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Make

Heat oven to 375F (or 190C) degrees.
Heat a skillet or saute pan over medium-high heat. Add cooking oil and then garlic, onions, celery, and carrots to heated oil with some salt and pepper. Saute for 6 to 8 minutes, until softened.
Next fold in leftover barley, dried herbs, crushed tomatoes, and walnuts. Saute for 3 to 5 minutes. Remove from heat and mix in goat cheese.
Brush the outside of the peppers with some cooking oil and then place pepper halves into a baking dish or onto a sheet pan. Sprinkle with salt and pepper and then divide filling into peppers.
Transfer to oven, and roast for 10 to 12 minutes.
While peppers are roasting, whisk vinegar, Dijon, maple syrup and cooking oil. Season to taste with salt and pepper.
When peppers are done, toss vinaigrette with green lettuce and enjoy!

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