Cheddar and Barley Stuffed Red Pepper

28 Jan

This easy lunch dish is a testament to the power of how a few quick additions or changes to leftovers can transform a meal.  Because I tend to eat leftovers nearly every day for lunch at school, I like to spice things up a bit when I’m able to cook lunch for myself at home.  Though you could add any number of things to this to make it extra-delicious – cumin, garlic powder, chopped black olives, chopped whole green chiles, to name a few – I wanted to emphasize how easy it is to create a whole new dish in a matter of moments.  The heat of the garlic hot sauce and bitterness of the char on the pepper played perfectly against the sweetness of the corn and roasted red pepper.

Cheddar and Barley Stuffed Red Pepper

Serves 1

1/2 recipe barley and herb stuffing

1 red bell pepper, halved

3/4 cup cheddar cheese

1/4 cup corn kernels (canned or fresh)

1 tbs. garlic hot sauce

Non-stick cooking spray

Preheat broiler.

Spray a roasting rack with non-stick cooking spray.  Place half of red bell pepper on the roasting rack and broil 15-20 minutes, flipping halfway through, until skin is charred and flesh is tender.  Set aside.

[Note: If you desire, you can let the pepper cool in a zip lock bag and then slip the charred part of the flesh once it has cooled for 10-15 minutes.  I loved the way the charred flavor worked in this dish, so I left it.]

Meanwhile, mix together barley and herb stuffing, cheddar cheese, corn kernels, and garlic hot sauce.  Stir thoroughly to combine.

Preheat oven to 350º.

Spray an oven proof bowl with non-stick cooking spray.  Place the pepper to form a container for the barley in the bottom of the bowl.  Add the stuffing – it’s okay if it overflows.  Bake in the oven 25-30 minutes until cheese is melted and stuffing is heated through.

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