Stuffed pepper with barley
Cooking time:
1 hour 10 minutes
Active time:
10 minutes
Complexity:
Average
A variation on the theme of the classic recipe for stuffed peppers, only with minced chicken instead of pork and beef and barley instead of rice .
See all recipes category Hot 
5
Recipe "Stuffed pepper with barley"
Ingredients for 2-4 servings
sweet pepper
500g (3 large or 4 medium)
minced chicken chilled
150 g
barley pearl barley
50 g
carrots
125 g
onions
100 g
squash
100 g
tomato paste
20 g
sour cream 15%
40 g
refined sunflower oil
1 tbsp. spoon
salt, black pepper
to taste
Step 1/7
Boil the barley until almost tender (about 30 minutes). It should turn out to be slightly dense, not very boiled.
Step 2/7
Grind zucchini in a blender or grater. Mix the minced chicken, courgette, barley, salt and pepper.
Step 3/7
At the peppers, cut off the top with a leg (do not throw away), clean from seeds. Stuff the peppers with stuffing from minced meat, zucchini and barley.
Step 4/7
Grate the carrots or in a blender, cut the onions into half rings. Pour a spoonful of sunflower oil on the bottom of the pan (you can use unrefined for taste), add half the carrots and onions.
Step 5/7
Place the peppers on top of the vegetables, then the remaining onions and carrots.
Step 6/7
Prepare a pour in which the peppers will be cooked: mix 80 ml of boiled water with tomato paste and sour cream. Pour over the peppers to lightly coat, season with salt and pepper.
Step 7/7
Cover loosely, bring to a boil, reduce heat and cook for 30-35 minutes. Serve with broth and vegetables in it.
Ingredients for 2-4 servings
sweet pepper
500g (3 large or 4 medium)
minced chicken chilled
150 g
barley pearl barley
50 g
carrots
125 g
onions
100 g
squash
100 g
tomato paste
20 g
sour cream 15%
40 g
refined sunflower oil
1 tbsp. spoon
salt, black pepper
to taste
Nutritional value per 100 g
Calories
81 kcal
Proteins
5 g
Fats
4 g
Carbohydrates
9 g
Saturated fat
1 g
Dietary fiber
2 g
Added sugar
0 g
Similar recipes