Peppers with Barley Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 43.4 μg | (72 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 581 mg | (15 %) | ||
| Calcium | 240 mg | (24 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 shallots
- 2 garlic cloves
- 2 tsps butter
- 175 grams Pearl barley
- 650 milliliters Vegetable broth
- 100 grams String bean
- salt
- 1 stalk Leeks
- 1 yellow paprika
- 50 grams Snow peas
- 1 lemon
- 4 green paprika (mild)
- peppers
- 50 grams finely grated Parmesan
- butter (for greasing)
- 1 Tbsp vegetable oil
- 1 tsp Tomato paste
- 75 milliliters white wine
- 100 milliliters Carrot juice
- 1 generous pinch ground paprika
- cornstarch
Preparation steps
Peel scallions and garlic and finely chop. Saute half of them in a pan in 1 tablespoon of butter. Add barley and cook briefly. Add 500 ml (approximately 2 cups) of broth, bring to a boil, turn on low heat, cover and simmer for about 30-40 minutes to soak barley. It should still have a slight crispness to it.
Meanwhile, rinse string beans, blanch in boiling salted water for 2 minutes, rinse in cold water, drain and cut into 2 cm (approximately 1 inch) pieces. Rinse and cut leeks into 5 mm (approximately .25 inch) wide rings. Rinse yellow peppers and cut into small pieces. Rinse snow peas and cut into pieces.
Rinse lemon in hot water, wipe dry and finely grate zest from half of shell. Cut lemon in half and juice. Rinse green peppers, cut in half, remove seeds and season insides with salt and pepper.
Preheat oven to 200°C (approximately 400°F). Strain barley. Melt remaining butter and saute beans, pepper pieces and leek rings. Season with lemon zest, salt, pepper and lemon juice. Mix in Parmesan and barley. Fill green peppers with mixture. Place in an ovenproof baking dish greased with butter and cook in preheated oven for about 15-20 minutes.
Saute remaining onion and garlic in oil. For the sauce, add tomato paste and deglaze with wine. Bring to a boil and pour in remaining broth and carrot juice. Season with salt, peper and paprika. Thicken to taste by mixing cornflour with cold water and adding to sauce. Serve pepper halves drizzled with sauce.
