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Barley, Spinach and Walnut Stuffed Peppers

INGREDIENTS ~

  • 2/3 cup uncooked barley (unhulled)
  • 1/2 teaspoon Light Grey Celtic Sea Salt®
  • 2 large bell peppers (1 red and 1 gold or orange)
  • 1 tablespoon extra-virgin olive oil
  • 2/3 cup diced carrots
  • 1/3 cup diced onions
  • 1/3 cup diced celery
  • 1-1/2 cups chopped fresh baby spinach
  • 1 cup shredded Cheddar cheese
  • 1/2 cup seeded chopped tomatoes
  • 1/3 cup chopped toasted walnuts
  • 3/4 teaspoon Bouquet™ Herbes De Provence Celtic Sea Salt®
  • 1/4 teaspoon Organic Rosemary Seasoned Celtic Sea Salt® Blend

 


STEPS ~

  1. Place barley, 4 cups water and Light Grey Celtic Sea Salt® in a small saucepan.
  2. Bring to boil; lower to a low simmer. Cover and cook 45 minutes or until tender but still has a slight chew. Check occasionally and add more water if necessary. If using pearled barley, adjust cooking time per package directions.
  3. Remove from heat; let stand 10 minutes. Drain and set aside.
  4. Meanwhile slice each pepper in half lengthwise; remove seeds.
  5. Place peppers on a plate, cut sides down, and microwave on high 4 to 7 minutes or just starting to get tender but still somewhat firm. (Time will vary depending on thickness of pepper flesh.)
  6. Heat oven to 375˚ F.
  7. Heat oil in a medium skillet; add carrots, onions, and celery. Stirring occasionally, sauté over low heat until just tender, about 10 minutes.
  8. Add spinach; stirring, sauté 1 minute until spinach wilts. Remove from heat.
  9. Stir in cheese, tomatoes, walnuts, Bouquet™ Herbes De Provence Celtic Sea Salt®, Organic Rosemary Seasoned Celtic Sea Salt® Blend and cooked barley; mix well.
  10. Evenly spoon mixture into peppers, pressing in firmly. Place peppers in baking dish. Place 2 tablespoons water in bottom of dish. Cover with lid or tightly with foil. Bake 35 minutes or until hot.


~ Makes 4 servings.


Recipe created by Mary Hawkes from Arizona.