Barley is a goddamn delicious grain that looks a lot like rice, but tastes more peppery. it’s also full of good for you like manganese, dietary fiber, selenium, and niacin. So why the wouldn’t you try it?
MAKES 4 STUFFED PEPPERS
2 tablespoons olive oil
1⁄2 onion, chopped
2 ribs celery, chopped
1 carrot, chopped
3 to 4 cloves garlic, minced
2 teaspoons dried thyme
11⁄2 teaspoons dried oregano
1 cup pearled barley
1 tomato, chopped (about 1⁄2 cup)
2 tablespoons sherry vinegar or red wine vinegar
2 cups vegetable broth
1⁄2 teaspoon salt
1⁄4 teaspoon ground pepper
4 bell peppers, whatever color you find is cool
11⁄2 cups cooked kidney or white beans*
1⁄4 cup chopped fresh parsley
1 In a medium pot, heat the oil over medium heat. Add the onion and cook until it starts turning golden, about 3 minutes. Add the celery, carrot, garlic, thyme, and oregano and cook for another 2 minutes. Throw in the barley, tomato, and vinegar and stir. Add the broth, salt, and pepper and let it come to a low simmer. Cook, uncovered, until all the broth is absorbed and the barley is tender, about 15 minutes.
2 While the barley is simmering, heat your oven to 375°F. Cut the tops off the bell peppers
and scrape out any seeds. Place them in an oiled pie plate or loaf pan, something where their asses won’t be sliding around once they’re stuffed.
3 When the barley is done, fold in the beans and turn off the heat. (This filling can even be made a day or two ahead of time, no problem.) Fill the bell peppers up to the top with the filling, cover them tightly with foil, and bake until the peppers are tender, 45 minutes to 1 hour. Let them rest for 5 minutes Top with the parsley and serve.