Barley and Spinach-Stuffed Bell Peppers
Fiber-rich barley provides lots of volume for relatively few calories. In this recipe, its mild nutty flavor combines deliciously with high-fiber vegetables and herbs.
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Cooking tools:
- Baking sheet
- Aluminum foil
- Oven
- Stove
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
Ingredients
- 1 cup barley
- 3 cups water
- 1 pinch salt
- 1 teaspoon olive oil
- 1/4 teaspoon =ground nutmeg
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt (divided)
- 1 10-ounce bag fresh spinach leaves
- 1/4 cup pine nuts
- 1/4 cup chopped dried apricots
- 1/4 cup chopped raisins
- 1/4 cup finely chopped red bell pepper
- 1/4 cup chopped red onion
- 1 egg white
- 1/4 cup chopped fresh Italian flat-leaf parsley
- 1 teaspoon dried oregano
- Freshly ground black pepper
- 8 small to medium red, yellow, or orange bell peppers (tops sliced off, seeds removed)
- 1/4 cup grated Romano cheese
- 2/3 cup balsamic vinegar
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