Tomato-and-Feta Stuffed Peppers Over Barley

Tomato-and-Feta Stuffed Peppers Over Barley
Christopher Baker
The Feta adds a delicious, salty bite to this low-calorie, healthy meal.

Make-ahead tip: Cook the barley up to two days in advance.

Get the recipe for Tomato-and-Feta Stuffed Peppers Over Barley.
Serves 4
preparation
15
minutes
cooking
75
minutes

Ingredients

1
pint
cherry tomatoes, halved
3
ounces
Feta, crumbled (3/4 cup)
1/4
cup
olive oil
kosher salt and black pepper
4
bell peppers, halved lengthwise and seeded
1
cup
pearl barley
fresh oregano leaves, for serving

Directions

  1. Heat oven to 400° F. Combine the tomatoes, Feta, 2 tablespoons of the oil, and ¼ teaspoon black pepper in a medium bowl.
  2. Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish. Fill the peppers with the tomato mixture, dividing evenly. Add 1 cup water to the baking dish and tightly cover the dish with foil.
  3. Bake until the bell peppers are beginning to soften, 40 to 50 minutes. Uncover the dish and bake until the bell peppers are soft and the tomatoes and Feta are beginning to brown, 15 to 20 minutes more.
  4. Meanwhile, cook the barley according to the package directions. Toss with the remaining 2 tablespoons of oil and ½ teaspoon each salt and black pepper.
  5. Serve the peppers over the barley. Sprinkle with oregano.
Lindsay Hunt
October 2013

Nutritional Information

  • Per Serving
  • Calories 390
  • Fat 19 g
  • Sat Fat 5 g
  • Cholesterol 19 mg
  • Sodium 489 mg
  • Protein 10 g
  • Carbohydrate 48 g
  • Sugar 6 g
  • Fiber 11 g
  • Iron 2 mg
  • Calcium 140 mg
What does this mean? See Nutrition 101.