Barley, Beans and Greens Peppers

Mmmmmm! A slightly spicy, very complex barley-based filling leads to gourmet stuffed peppers! In hindsight, this zesty and hearty filling would also be terrific in cabbage rolls, as a side dish, or even as the filling for a wrap. The stuffed peppers also freeze well.  If you prefer a saucier stuffed peppers, top with marinara sauce.

Canned:

• Cajun Tomatoes (Complete Book of Home Preservation) – sub: chopped tomatoes seasoned with chili powder, oregano, garlic, cumin, and coriander)
• Harissa (Complete Book of Home Preservation) – sub: store-bought harissa paste

Barley, Beans and Greens Peppers

Yield: 6 stuffed peppers

6 bell peppers, any color, tops cut off and seeds/ribs removed

3/4 cup pearl barley

1/2 ounce dried porcini mushrooms

1 tablespoon olive oil

1/4 cup minced red onion

3 tablespoons minced carrot

2 tablespoons minced celery

Kernels from 2 ears cooked corn

1 pint  jar Cajun Tomatoes

1 tablespoon harissa, more to taste

1/2 teaspoon liquid smoke

1 (15 ounce) can black-eyed peas, drained and rinsed

5 ounces arugula

Salt and pepper

Fill a large saucepan halfway with water. Bring to a boil over high heat. Add the peppers, submerging them in the water. Reduce the heat and simmer the peppers for 5 minutes. Remove and set aside.

Prepare barley according to package directions. Drain and set aside. Reconstitute the porcini mushrooms in hot water for 15 minutes. Drain and rinse the mushrooms, then chop them.

Preheat the oven to 400 degrees F.

Heat the oil in a large skillet over  medium heat. Add the onion, carrot, celery, corn, and mushrooms. Season with salt and pepper. Cook for 5  minutes, stirring occasionally, until the onions are soft. Add the tomatoes and harissa , and liquid smoke. Cook another few minutes. Add the  arugula and beans and stir to combine. Cook until the arugula wilts, 3 to 4 minutes, then remove from the heat and stir in the barley. Taste and adjust the seasonings.

Fill the peppers with the mixture and place in a casserole pan. Cover with foil and bake 20 to 25 minutes, until heated throughout.

Tip: When soaking dried peppers, such as for the harissa, save the soaking liquid. Pour it into ice cube trays, then pop the cubes into a container to store in the freezer. Add the cubes to grains, soups, anything for some added zip!

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