I’m always amazed at what I can create when the cupboards are bare. Whether it’s because local offerings are scant, or I’ve just not had the time to grocery shop, there’s something rewarding in the challenge of making something out of nothing.
This week I made some very delicious stuffed roasted peppers from the odds and ends of things I had kicking around the fridge and pantry. So delicious, in fact, that I had to share the recipe! Serves 2 as a main, 4 as an appetizer.
Ingredients
2 large peppers, halved and cleaned
1/2 cup pearled barley
1/2 cup dried beans, soaked
4-6 cups vegetable stock
2 tbsp butter
1 red onion, diced
2 cups mushrooms, roughly chopped
4 cloves of garlic, minced
1 tbsp dried thyme
2 tbsp Perth & Pestle Mexican Hat Dance spice blend
salt & pepper to taste
1/2 log of Celebrity chevre
2 eggs, beaten
bread crumbs
Instructions
Soak beans overnight. Drain. In a medium sauce pan, bring vegetable stock to a boil. Add beans and barley. Lower heat to medium-high and simmer until barley and beans are tender, 30-45 minutes, adding stock or water as necessary to keep submerged. Strain and set aside in a large bowl.
Preheat oven to 350F.
In a skillet or fry pan on medium heat, melt butter and saute onions, mushrooms, and garlic until soft and fragrant. Add thyme and Mexican Hat Dance spice blend, salt and pepper to taste. Blend well, then transfer mixture to large bowl with the barley and beans. Crumble chevre and fold into mixture. Check seasoning of mixture and adjust if needed. Pour beaten eggs into bowl and mix until well incorporated.
Lay peppers on a baking tray and spoon stuffing into each half. Mound as high as possible without spilling over. Sprinkle bread crumbs liberally on top of each half. Place tray in oven and bake for 45 minutes, or until the peppers are soft and the mixture is cooked through. Serve hot.