Ingredients
- 1 tbsp extra virgin olive oil
- 1 cup pearl barley
- 3 cups vegetable stock
- 8 peppers (red and yellow mix)
- 1/2 cup spring onion, finely chopped
- 1/2 cup dried apricots, finely chopped
- 1/2 cup black olives, pitted and finely chopped
- 1/2 cup chopped/sliced almonds (dry toasted for 5 minutes)
- 1/4 cup fresh mint, finely chopped
- 1/4 fresh parsley, finely chopped
- Sea salt and black pepper to season
- For the dressing
- 6 tbsp extra virgin olive oil
- 1 tbsp honey
- Juice of a lemon
- 1 tsp sweet smoked paprika
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
These stuffed peppers have a Moroccan twist with the addition of dried apricots, black olives, fresh mint and parsley served with a sweet and smoky dressing starring honey, sweet smoked paprika and cinnamon.
Pearl barley has a chewy texture and nutty flavour. It can be used in lots of different ways and is often used to make risotto in place of arborio rice. Another common use is added to soups. It’s an inexpensive ingredient that’s often overlooked in today’s cooking. Any leftover pearl barley stuffing, can be kept in the fridge and eaten the next day.
1. Preheat the oven to gas mark 6 / 200C.
2. Cook the barley by adding a tablespoon of olive oil to a large saucepan over a medium heat. Add the pearl barley and cook for 2 minutes, stirring regularly. Add the vegetable stock and bring to a boil. Reduce the heat and simmer until the stock is absorbed by the barley. This takes about 40 minutes. You may need to add more stock if the water is all absorbed before the barley is cooked.
3. Cut the peppers in half length ways and place on a baking tray, the cut side down and roast in the oven until the skins begin to char. This should take about 20 minutes.
4. While the barley and peppers are cooking, prepare the dressing, by adding all of the dressing ingredients to a jar, putting the lid on and shaking well.
5. Once the barley is cooked, drain it to get rid of any excess liquid and add it to a large mixing bowl. Add the chopped spring onion, apricot, olives, herbs and half the dressing. Stir to combine and season with sea salt and black pepper.
6. Once the peppers are charred on the skin side, remove from the oven and turn them upside down so the pepper halves are placed flesh side up on the baking tray. Spoon the barley stuffing into each of the peppers and top with slices of almonds. Return to the oven for ten minutes.
7. Serve the stuffed peppers with the rest of the dressing on the side so people can pour it over theirs themselves. Serve with a simple green salad and avocado mashed with a pinch of za’atar, lime juice and sea salt.
