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Fresh Living Network
Roast vegetable, feta and barley-stuffed peppers

Roast vegetable, feta and barley-stuffed peppers

Absolutely delicious and a great vegetarian option.
4
RECIPE TYPE:Light meals
 
Method
  • Roast vegetables according to package instructions. Set aside.
  • Cook barley according to package instructions, drain and set aside.
  • Mix vegetables, barley, feta, pesto, lemon juice and milled pepper together.
  • Place peppers on a nonstick baking tray and fill each hollow with barley mixture. Drizzle with olive oil.
  • Roast for 30-40 minutes at 180°C until cooked through and slightly charred.


Good ideas

  • Chilli, thyme and garlic peppers: Toss halved peppers with olive oil, chopped chilli, crushed garlic, grated lemon zest, chopped thyme and seasoning. Roas tuntil cooked through.
  • Roast tomato and pepper sauce: Roast peppers and remove skins. Place in a roasting pan with cocktail tomatoes, chopped oreganum, crushed garlic, seasoning and olive oil. Roast until tomato skins have split. Purée and serve.

 

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