Stuffed peppers with pearl barley

Ingredients for 4 servings:

• 4 large bell peppers
• 1 m.-sized carrot(s)
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 120 g pearl barley
• 1 shot of oil
• 4 eggs
• e.g. curry powder
• n. B. Paprika powder, sweet
• some water or broth
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

vegetarian, curry style with carrots and onions

First, finely chop the carrot, onion, and garlic and fry briefly in a little oil. Immediately add the paprika and curry powder and fry. Then add a little water or stock, add the pearl barley, and season with paprika, curry powder, salt, and pepper if desired. Simmer on low heat until the water has almost evaporated, then remove from the heat. Cut the tops off the peppers, scoop out the insides, cut out the stems, leaving a small hole in the top, and set the lids aside. Pour in the pearl barley mixture, leaving a little edge at the top. Bake the peppers in a baking dish in a preheated oven at 175°C for about 45-60 minutes. After 15 minutes, pour an egg over each pepper. It’s okay if some egg white spills over the top. Place the pepper lids on top and wait for the remaining cooking time.