31 May 2010

Lentil Barley Stuffed Peppers

This is not rocket science, but tastes so good and hearty. This is the kind of thing I wish local restaurant chefs would dream up for vegetarians. It is a focal point that you can pair with vegetable sides! If all you can think of is pasta and stir-fry then you fail the assignment! Anyway, enough of my rant.....

1 cup green lentils
1 cup purple barley (or regular barley)
1 red onion chopped
2 eggs
1 t chopped thyme
truffle oil to taste
As many peppers as you want
Equal # pieces of your favorite sliced cheese - I used provel because I am addicted to it.
salt and pepper to taste
olive oil

Cook the lentils and barley separately. Fluff the barley and drain the lentils and transfer into large mixing bowl. Sautee onion until it begins to carmelize. Add the thyme and sautee for 1 more minute. Transfer onions to bowl with lentils and barley. Add eggs, salt, pepper and truffle oil and mix thoroughly.

Cut the tops off peppers and set aside. Using your hands, grab as much of the seed cluster as you can. If necessary, go in with a knife and clean out the rest of the seeds and white fibrous bits. Set pepper cups close together in either an oiled deep baking dish or loaf pan. Pack lentil mixture inside pepper cups until completely full. Put tops of peppers back on top and bake for 30 mins at 425. Remove pepper tops and replace with 1 slice of cheese per pepper. Broil until cheese is brown and/or bubbly. Serve with salad, asparagus, or anything you want!


matty lite said...

This sounds incredible. Hey, I might not be able to do the great greens trade of 2010, because my mustards got confused and just went straight to bolting when it got hot a couple weeks ago....

e said...

i hid one collard plant elsewhere in the yard that also went straight to bolting. stupid plant.