The kitchen here in our hostel in Brasov is pretty well stocked, but the oven doesn’t work. And it’s so warm here still, I am not sure it would be appreciated if I turned on the oven and heated up the whole place! Usually I like to stuff my peppers and then bake them, but since that wasn’t an option I had to get a little creative. I love stuffed peppers, they are so easy and they can be stuffed with just about anything. We enjoyed these tasty little peppers on our balcony, overlooking the hills of Brasov- the food and the view were incredible!
Barley Stuffed Bell Peppers
Serves 4
2 Red Bell Peppers, cut in half, seeds removed
2 tsp Olive Oil
1 Ear Corn, kernals cut from cob
1 Small Zucchini, chopped small
1 Small Onion, chopped
1 Cloves Garlic, chopped
1 Small Spicy Pepper
1 cup cooked Barley
1/2 tsp Chili Powder
1/4 tsp Curry Powder
3 Tbsp Salty Cheese (like Feta)
Heat 1 1/2 tsp olive oil in a saute pan over medium heat, when oil is hot, add zucchini and corn kernals. Cook, stirring occasionally until corn is starting to brown and zucchini is soft.
Add onions, garlic, spicy pepper, barley, chili powder and curry powder. Mix gently to combine.
Scoop filling equally into the halved bell pepper shells, top with salty cheese.
Pour remaning olive oil into a deep dish with a lid. Place stuffed bell peppers into pot carefully ensuring that the tops remain facing up. Turn heat onto medium high and allow bottoms of pepper to cook for about 5 minutes, bottoms should cblister just a bit and start to soften. Add 1/4 cup water to pot, cover and reduce heat to medium. Allow peppers to steam until soft about 7 minutes. Remove from pan and enjoy (hopefully with some beautiful scenery!)
