I think we can all agree. Stuffed things are awesome.
Example: the piñata.
Now in the context of food, I tend to associate the word ‘stuffed’ with indulgence and decadence.
Think blue cheese stuffed burgers, cream cheese stuffed french toast and heavens, double stuffed Oreos.
But here’s the thing. You can stuff healthy stuff with other healthy stuff. Swear!
The stuffed peppers of my childhood were ground beef-y, with a hint of overcooked white rice and a sweet tomato soup type sauce. I’m not knocking them. I would gladly dive in to one right now to enjoy that warm, fuzzy feeling of childhood nostalgia.
Just sayin’. They could use a 2013 makeover.
This version is vegetarian and full of sophisticated grown up flavour and whole ingredients.
Mushrooms and barley are a classic combination and give this stuffing its meatiness, while kale is a perfect addition because it maintains its satisfying texture even when cooked. The creamy goat cheese lends a tanginess that balances the sweetness of the red pepper.
Developing this recipe has definitely inspired me to see what other healthy things I can stuff with healthy things. How ’bout you?
Erin
Instead of barley, try quinoa or whole grain rice. Instead of kale try any leafy green of your choice. Instead of goat cheese, try feta cheese (and use less salt).Mushroom, Barley and Kale Stuffed Peppers
Serves
4-6
Prep time
30 minutes
Cook time
30 minutes
Total time
1 hour Ingredients
Note
Directions
1.
Preheat oven to 350 F. Wrap bell pepper halves in aluminum foil and bake for 20 minutes until slightly soft but retaining their shape. (For a quicker option, drop pepper halves in boiling water for about 3 minutes, remove and dry before stuffing)
2.
Meanwhile, heat olive oil in a sauté pan over medium heat. Add onion and sauté for 2 minutes. Add garlic and italian seasoning and continue cooking for 1 minute. Add mushroom and kale and cook, stirring occasionally for 6-7 minutes, until most liquid evaporates. Season with salt. Remove from heat and stir in balsamic vinegar.
3.
Combine cooked barley and mushroom mixture in a large bowl with about 3/4 of the crumbled goat cheese.
4.
Depending on how large your pepper halves are, scoop 1/2 - 3/4 cup of the stuffing into each half, top with remaining goat cheese.
5.
Place stuffed peppers in a pan and cover loosely with aluminum foil. Bake for 30 minutes. Remove foil and switch oven to broil for 1-2 minutes until cheese begins to brown.
The Candid RD says
Looks great!! What a healthy combination. Who needs meat when you have mushrooms??
Erin says
bingo, Gina. bingo.
susan says
Definitely will have to try this flavor combo. All of the ingredients’ flavors go so well together. Thanks for the idea.