Roasted peppers stuffed with creamy barley, white beans and sun-dried tomato with a seed crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the red bell pepper halves in a baking dish, brush them with 15 ml (1 tbsp) olive oil, and season with a pinch of salt and black pepper. Roast for 15 minutes so they soften slightly.

2. 2

   Meanwhile, heat 15 ml (1 tbsp) olive oil in a saucepan over medium heat. Add the leek and cook for 4 to 5 minutes until tender. Stir in the garlic and cook for 30 seconds more.

3. 3

   Add the pearl barley, stir for 1 minute so it gets well coated, then pour in the vegetable broth. Bring to a boil, reduce the heat, and cook covered for 25 to 30 minutes, stirring once or twice, until the barley is tender and still creamy.

4. 4

   Add the cooked white beans, chopped sun-dried tomatoes, nutritional yeast, smoked paprika, fresh thyme, lemon zest, lemon juice, and half of the parsley to the saucepan. Mix well and cook 2 minutes more. Taste and adjust with salt and the remaining black pepper.

5. 5

   In a small bowl, mix the sunflower seeds, sesame seeds, remaining parsley, and 15 ml (1 tbsp) olive oil to make the crunchy topping.

6. 6

   Fill each roasted pepper half generously with the barley and bean mixture. Sprinkle the seed crust on top, pressing lightly so it adheres.

7. 7

   Return the dish to the oven and bake for 15 to 18 minutes at 200 °C / 400 °F, until the peppers are tender and the top is golden. For extra color, broil for 1 to 2 minutes, watching closely.

8. 8

   Let rest for 5 minutes before serving. Serve hot, spooning any juices from the baking dish over the peppers.