Peppers Stuffed with Barley
Nutritional values
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 15.9 g | (53 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.5 mg | (121 %) | ||
| Vitamin K | 42.8 μg | (71 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 202 μg | (67 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 265 mg | (279 %) | ||
| Potassium | 1,384 mg | (35 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- salt
- 150 grams Pearl barley
- vegetable oil (for the pan)
- 4 Red Bell pepper
- 1 shallot
- 1 garlic clove
- 3 carrots
- 1 Tbsp vegetable oil
- 1 can Kidney beans (240 grams)
- 3 Tbsps freshly chopped Fresh herbs (such as parsley, basil, oregano)
- freshly ground peppers
- 2 Tomatoes
- 400 grams crushed Tomatoes (canned)
- ground paprika (sweet)
- 1 Tbsp Fruit Vinegar
- sugar
Preparation steps
Boil a pot of salted water and gradually add barley. Simmer on low heat for about 8-10 minutes or until barley is al dente. Drain.
Oil baking dish.
Rinse bell peppers, halve and remove seeds and ribs. Peel and finely dice shallot and garlic. Peel carrots and cut into about 1 cm (approximately 1/2 inch). Heat oil in a pan and saute shallot and garlic until translucent. Add carrots and saute for 2-3 minutes. Remove from heat and combine half of vegetables with barley and strained beans. Add herbs and season mixture with salt and pepper. Stuff pepper halves with the mixture.
Rinse and dry tomatoes, remove stalks and dice into small pieces. Add tomatoes with canned tomatoes to remaining carrot mixture and bring to a boil, season with salt, pepper, vinegar and sugar. Add sauce to the baking pan and top with stuffed peppers. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Serve.
