Bacon, Cheese & Barley Stuffed Capsicum
An Original Recipe by Not Quite Nigella
Preparation time: 15 minutes
Cooking time: 1 hour (20 + 10 + 30 minutes)
- 1 cup raw barley or rice
- 2 teaspoons oil
- 1 onion, peeled and diced
- 2 rashers middle bacon
- 2 cloves garlic, peeled and dice
- 1.5 cups grated cheese
- 1/2 cup sun dried tomatoes, drained and sliced
- 4 medium capsicums (red, orange and yellow are sweetest)
- Parsley
- Salt and pepper to taste
Step 1 - Simmer the barley in plenty of water for 20 minutes. Drain the barley once cooked (you can reserve the water and add sugar for barley water - Mr NQN is crazy for barley water).
Step 2 - Preheat oven to 220C/440F. Heat a frypan on medium heat and add oil. Fry the onion until translucent. Add the bacon and garlic and fry until cooked through. Add the drained barley, sun dried tomatoes and 3/4 of the cheese. Season to taste with salt and pepper if needed.
Step 3 - Slice the tops off the capsicum and remove the inside and seeds. Fill the capsicums with the barley filling and top with the remaining cheese. Place the tops back on the capsicums and bake for 30 minutes or until the capsicums are soft.