Stuffed green peppers with pearl barley & garlic marinara sauce recipe

Ingredients

• 200 g pearl barley
• 1 tsp salt
• ½ bunch fresh parsley

• 1 onion
• 2 tbsp olive oil
• 350 ml tomato passata
• ½ tsp salt
• 1 clove smoked garlic
• 1 tsp oregano

• 4 large green peppers
• 2 tbsp olive oil
• 4 balls vegan mozzarella

1. Prepare the pearl barley according to the instructions on the packet. Finely chop the parsley and gently mix into the barley.
2. For the marinara sauce, finely chop the onion. Put the olive oil in a hot saucepan and sweat the onion over a medium heat until it turns translucent. Finely chop the garlic.
3. Deglaze the pan with the passata, add the salt, garlic and oregano, and cook over a low heat for 10 minutes.
4. Halve the peppers lengthways and clean them. Coat the halves with olive oil. Fill them with the pearl barley and marinara sauce. Tear up the mozzarella balls and top the peppers with the pieces.
5. Cook the stuffed peppers over indirect heat with the lid closed for 35–45 minutes.