Barley and Herb-Stuffed Vegetables

Barley is one of the oldest cultivated grains and has been used as a staple food in many cultures for centuries.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Barley and Herb-Stuffed Vegetables

Cooking Method: Baking, Boiling Cuisine: Mediterranean, Vegetarian Courses: Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 30 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 40 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Barley
• 4 unit Mixed vegetables (bell peppers, zucchini, eggplant)
• 1 unit Onion
• 2 unit Garlic cloves
• 0.5 cup Fresh herbs (parsley, mint, dill)
• 2 tablespoon Olive oil
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. Cook barley according to package instructions.
2. Preheat the oven to 375°F (190°C).
3. Cut the top off the vegetables and scoop out the seeds and flesh.
4. In a pan, heat olive oil and sauté onion and garlic until translucent.
5. Add cooked barley, fresh herbs, lemon juice, salt, and black pepper to the pan. Mix well.
6. Stuff the vegetables with the barley mixture.
7. Place the stuffed vegetables in a baking dish and cover with foil.
8. Bake for 40 minutes.
9. Remove the foil and bake for an additional 10-15 minutes until the vegetables are tender and lightly browned.
10. Let the stuffed vegetables rest for 10 minutes before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 60g20%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.