Hey, you know how I usually post sweet recipes? I actually do ingest salt occasionally. Today is another entry in the annals of my truffle love story. If you don’t have truffle oil, by all means use regular olive oil. I guess. If you live in Siberia. But otherwise you should just buy some. It’s a game-changer.
Bonus, these peppers are really healthy. Lots of protein from the barley, lots of veg, lots of flavor. My “vegetarian” sister even liked it.
Double bonus, they are pretty colors.
Triple bonus, they are topped with cheese.
Today is just a triple-bonus kind of day. Those only come along err so often, so eat it up friends, eat it up.
Truffled Barley Asparagus Stuffed Peppers
1 (14-ounce) can diced tomatoes
8 asparagus spears, grated
1/4 cup grated Pecorino Romano, plus more for sprinkling
1/4 truffle oil
5 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups chicken broth
3/4 cup pearled barley, cooked
3 sweet bell peppers (red or yellow)
Preheat the oven to 400° F.
Cook the barley according to package directions, removing from the heat just before the barley is fully cooked. Combine the tomatoes, asparagus, cheese, oil, garlic, salt and pepper in a bowl. Mix in the cooked barley.
Cut off the tops of the peppers as well as a small slice from the bottom to stabilize the peppers in the baking dish. Remove seeds. Place peppers in a shallow baking dish. Stuff the peppers with the barley mixture, then pour the chicken broth into the dish. Cover tightly with foil, and bake for 45 minutes. Remove the foil, sprinkle each pepper with cheese, then bake for another 15 minutes. The peppers should be tender and the cheese browned. If you hit 10 minutes and find that the cheese is not browning, flip your oven to broil to finish ‘er off.
Remove peppers to a serving platter. Eat while hot.