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Stuffed Bell Peppers with California Avocados and Barley

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 350
A vibrant and nutritious dish featuring colorful bell peppers filled with a flavorful barley and avocado mixture, perfect for a healthy meal.

Ingredients

Dressing

  • 0.25 cup freshly squeezed lemon juice
  • 1 tsp honey or agave nectar
  • 3 cloves garlic, finely minced
  • 0.5 cup Extra virgin olive oil
  • 1 tsp sea salt
  • 0.25 tsp freshly ground black pepper

Main ingredients

  • 6 bell peppers bell peppers, any color
  • 8 oz pearl barley, cooked
  • 0.25 medium red onion, thinly sliced
  • 1 medium cucumber, diced
  • 4 ears fresh corn, kernels cut from cobs
  • 1 Tbsp finely chopped fresh basil
  • 1 tsp finely chopped fresh rosemary

Additional seasonings

  • to taste Sea salt and freshly ground black pepper
  • 2 ripe Fresh California Avocados, peeled, seeded and diced
  • 1 ripe Fresh California Avocado, sliced for garnish

Instructions 

  • Combine dressing ingredients, shake well, and set aside.
  • Boil water, prepare peppers by removing tops and seeds, then cook for 5-6 minutes. Drain and cool.
  • Cook barley in water until tender, then drain and fluff.
  • Mix chopped pepper tops, barley, onion, cucumber, herbs, and some dressing. Season with salt and pepper. Gently fold in avocados.
  • Stuff peppers with barley mixture, drizzle with dressing, garnish with sliced avocados, and serve immediately.

Notes

For extra flavor, chill the stuffed peppers before serving.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Avocado, Healthy, vegetarian