- 5 bell peppers
- 250g white button mushrooms, sliced
- 2 garlic cloves, minced
- 2 cups cooked barley
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- 2 cups cherry tomatoes, halved
- 250g smooth ricotta
- Olive oil
- Salt & pepper
Preheat oven to 180˚C.
Prepare the peppers by slicing them in half and deseeding them. Place them facing up on a baking tray lined with baking paper.
In a large frying pan over high heat sauté the mushrooms in a little olive oil. When almost cooked add the garlic and season well. Cook until the garlic is fragrant and the mushrooms are golden brown. Set the mushrooms aside on a cooling rack placed on top of a baking tray. This will allow the mushrooms to drain any excess liquid and not sweat.
In a large bowl combine the barley, fresh herbs, cherry tomatoes and ricotta. Season and mix well. Fold in the mushrooms.
Stuff each pepper half with some of the mushroom and barley mixture.
Bake for 15-20 minutes until the peppers are tender and the filling is hot.
Serve with a fresh green salad.