Portabellini Stuffed Peppers with Tomato, Basil & Barley is the delicious winter immune-booster we’ve all been craving! It’s also perfect weekend cooking as you can prepare the parts ahead of time and then assemble and pop in the oven quickly after an action-packed day. #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #goodfood #peppers #stuffedpeppers

 

 

Portabellini Stuffed Peppers with Tomato, Basil & Barley

Serves 4-6

 

Ingredients

5 bell peppers

250g Portabellini mushrooms, sliced

2 garlic cloves, minced

2 cups cooked barley

¼ cup fresh parsley, chopped

¼ cup fresh basil, chopped

2 cups cherry tomatoes, halved

250g smooth ricotta

olive oil

salt and pepper

 

Method

1 Preheat oven to 180˚C.

2 Prepare the peppers by slicing them in half and deseeding them. Place them cut side up on a baking tray lined with baking paper.

3 In a large frying pan over high heat, sauté the mushrooms in a little olive oil. When almost cooked, add the garlic and season well. Cook until the garlic is fragrant and the mushrooms are golden brown. Set the mushrooms aside on a cooling rack placed on top of a baking tray. This will allow the mushrooms to drain any excess liquid and not sweat.

4 In a large bowl, combine the barley, fresh herbs, cherry tomatoes and ricotta. Season and mix well. Fold in the mushrooms.

5 Stuff each pepper half with some of the mushroom and barley mixture.

6 Bake for 15-20 minutes, until the peppers are tender and the filling is hot. Serve with a fresh green salad.