Stuffed grilled peppers

Stuffed grilled peppers

Total: 55 min. | Active: 30 min.
vegetarian
Nutritional value / person: 420 kcal
, Fat: 13 g
, Carbohydrate: 49 g
, Protein: 22 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pearl barley

250 g hulled pearl barley
salted water, boiling

Filling

200 g courgettes, coarsely grated
140 g tangy Gruyère, coarsely grated
75 g low-fat quark
½ bunch peppermint, finely chopped
½ bunch flat-leaf parsley, finely chopped
½ sachet saffron
¼ tsp salt
8 horn peppers (e.g. ProSpecieRara horn peppers), cut open lenghtwise, seeds removed

Quark dressing

75 g low-fat quark
½ bunch peppermint, finely chopped
½ bunch flat-leaf parsley, finely chopped
¼ tsp salt
a little pepper
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How it's done

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Pearl barley

Add the barley to boiling salted water, reduce the heat, simmer for approx. 15 mins. until just soft, drain, allow to cool slightly.

Filling

Mix the pearl barley with the courgette, cheese, quark and herbs, season. Stuff the peppers with the filling.

Charcoal/gas/electric grill

Cover and grill the peppers in the grill tray over/on a medium heat (approx. 200°C) for approx. 25 mins.

Quark dressing

Mix the quark and herbs, season. Plate up the peppers with the quark dressing.

Good to know
Tip: Instead of grilling the peppers, roast them for approx. 25 mins. in the centre of an oven preheated to 200°C.

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