Barley Stuffed Bell Peppers
Barley Stuffed Bell Peppers
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Barley Stuffed Bell Peppers

20 MIN
1 H



  1. Preheat the oven to 180 °C (350 °F).
  2. Cut the tops of the peppers, remove the seeds and white membranes. Set aside.
  3. In a skillet, sauté the green onions and tofu in the oil for about 5 minutes over high heat.
  4. Season with salt and pepper.
  5. In a bowl, combine with the remaining ingredients, except for the breadcrumbs. Stuff the peppers with this mixture. Sprinkle with the breadcrumbs. Place the peppers in a 20-cm (8-inch) square baking dish or in a small enough pan to keep them upright while baking.
  6. If desired, also place the pepper’s tops in the dish; they will be used for presentation.
  7. Bake for about 1 hour.
  8. At service, top the peppers with their cap.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.