Barley-Stuffed Peppers

 

2 Tablespoons olive oil

1/2 onion, chopped

2 ribs celery, chopped

1 carrot, chopped

3 to 4 cloves garlic, minced

2 teaspoons dried thyme

1 1/2 teaspoons dried oregano

1 cup pearled barley

1 tomato, chopped (about 1/2 cup)

2 tablespoons sherry vinegar or red wine vinegar

2 cups vegetable broth

1/2 teaspoon salt

1/4 teaspoon ground pepper

4 bell peppers, any color

1 1/2 cups cooked kidney or white beans (or one 15 oz can)

1/4 cup chopped fresh parsley

In a medium pot, heat the oil over medium heat.  Add the onion and cook until it starts turning golden, about 3 minutes.  Add the celery, carrot, garlic, thyme, and oregano and cook for another 2 minutes.  Add the barley, tomato, and vinegar and stir.  Add the broth, salt, and pepper and let it come to a low simmer.  Cook, uncovered, until all the broth is absorbed and the barley is tender, about 15 minutes. 

While the barley is simmering, heat oven to 375 degrees.  Cut the tops off the bell peppers and scrape out any seeds.  Place them in an oiled pan.  I use a loaf pan so they don't slide around.

When the barley is done, fold in the beans and turn off the heat.  Fill the bell peppers, cover tightly with foil and bake until the peppers are tender, 45 minutes - 1 hour.  Let them rest for 5 minutes.  Top with parsley.

This filling is quite good on its own as a side dish.  It's also good with homemade tomato soup poured over it. It can be made ahead of time and stores well in the refrigerator. 

~Carol ~