Barley & Lentil Stuffed Peppers

I didn’t have all the traditional ingredients for stuffed peppers so I decided to get creative and use what I had on hand in the pantry. This is what I came up with and it’s delicious! *The filling makes quite a bit so you could halve it or make a ton of peppers and freeze for easy meals later 🙂

Barley & Lentil Stuffed Peppers

Pepper Filling
1/2 cup  pearl barley
1 1/2 cups vegetable broth or water
1 medium white or yellow onion, chopped
2 carrots, chopped
1 small head of broccoli, chopped
1/2 yam, cubed small
1/2 red pepper, chopped
2 cloves garlic, minced
5 large bell peppers, halved
1 1/2 cups cooked lentils
1 1/2 cups mozzarella Daiya
1/2 tsp garlic salt
1/2 tsp fresh ground black pepper
1 tsp garam masala
2 tsps tomato paste
1 tbsp olive oil

Almond Parm
1/2 cup almonds
1 tbsp garlic salt

Preheat oven to 350.
Combine pearl barley and vegetable broth or water in a pot. Bring to a boil, simmer for 45 mins. While barley is cooking, heat olive oil in a large saucepan. Sautee the onions & carrots with garlic salt & pepper over medium high heat. Microwave yams for 3 mins. Add broccoli & red peppers to the onion mixture, cover and let sit for 5-10 mins or until broccoli looks tender. Add the yams, garlic & garam masala, cover again for another 5 mins. If at any point the veggies stick to the pan add a bit of water and stir. Now add in the tomato paste, lentils, barley & Daiya. Mix well. Stuff the filling into your halved peppers and arrange on a deep baking tray. Sprinkle with almond parm and bake for 30 mins or until tops are browned. Let cool for 15-20 mins and serve.

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