Peppers Stuffed with Barley and Lamb

Main Dishes | Bulgarian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Peppers stuffed with barley and lamb

Ingredients

Sweet Pepper - 1 piece
Olive Oil - 0 fl oz
Onion - 1 head
Salt - ¼ spoons
Pearl barley - 3 spoons
Pork Mince - 3.9 oz
Dill - 0.7 oz
Tomatoes - 2 pieces

Step by Step guide

Step 1

Finely chop the dill. Also, chop the onion finely and sauté it in olive oil until golden brown.

Step 2

Cook the pearl barley in salted water for twenty minutes, reserve a quarter cup of the cooking water, then drain the rest by pouring the grains into a colander.

Step 3

In a ceramic or glass pie dish, spread half of the sautéed onions. In the remaining onions, add the ground lamb and cook, breaking it up to prevent clumping, until all the meat changes color. Then remove from heat, add the pearl barley, the water it was cooked in, half of the dill, and season with salt and pepper to taste.

Step 4

Chop the tomatoes into large pieces, arrange them in a baking dish with the onions, and lightly season with salt and pepper.

Step 5

Cut the bell peppers in half, remove the stem, seeds, and white membranes. Place the halves in a baking dish among the vegetables with the cut side facing up, and evenly fill them with the meat and pearl barley mixture. Cover the dish with foil and place it in a preheated oven at 428°F for twenty-five to thirty minutes. Then, remove from the oven and sprinkle with the remaining chopped dill.