turkish

Barley Stuffed Bell Pepper With Tomato And Herbs

Name: Barley Stuffed Bell Pepper With Tomato And Herbs
Yield: 1 serving
Cuisine: turkish
Ingredients: 254 g bell pepper, large; 81 g pearled barley, dry; 21 g olive oil; 92 g onion, finely chopped; 208 g tomato, grated; 23 g tomato paste; 12 g parsley, chopped; 2 g dried mint; 1 g black pepper; 3 g salt

This baked dish pairs bell pepper, large with pearled barley, dry, tomato, grated and tomato paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

17 g Protein

97 g Carbohydrates

23 g Fat

24 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

254g bell pepper, large 79 kcal
81g pearled barley, dry 287 kcal
21g olive oil 186 kcal
92g onion, finely chopped 37 kcal
208g tomato, grated 37 kcal
23g tomato paste 19 kcal
12g parsley, chopped 4 kcal
2g dried mint 1 kcal
1g black pepper 3 kcal
3g salt 0 kcal

Cooking instructions

bell pepper
Preheat oven to 400 F. Cut the top off the bell pepper and remove seeds.
olive oilonion
Heat olive oil in a small skillet over medium heat. Saute onion until soft, 4 to 5 minutes.
pearled barleytomatotomato pasteblack peppersalt
Stir in tomato paste for 30 seconds, then add grated tomato, barley, salt, and black pepper.
pearled barley
Add 3/4 cup water, bring to a simmer, cover, and cook 12 minutes until barley is mostly tender and mixture is thick.
parsleydried mint
Stir in parsley and mint. Spoon filling into the pepper and place in a small baking dish.
Add a splash of water to the dish, cover with foil, and bake 30 to 35 minutes. Uncover for the last 10 minutes to lightly brown.