- Written by Administrator Administrator
- Published: 03 November 2014 03 November 2014
It's that time of year when warm filling and undeniably tasty meals are the idel dreams of chilly days. Aubergine is both versatile and delicious so why not try this recipe.
Total Time: 45mis; Prep Time: 15mins and Cook Time: 30 mins, Serves 4 people
1 tablespoon olive oil
2 cups mushrooms, chopped
1 cup onion, chopped
1 1/2 cups pearl barley, cooked
2 tablespoons parsley, chopped
1/4 teaspoon thyme
1/4 teaspoon pepper
1 cup blue cheese, crumbled
1 cup marinara sauce
Preheat oven to 350°F.
Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned.
Stir in the barley, parsley, thyme and pepper (ground). Stir in the cheese; set aside.
Rinse the bell peppers. Cut off the tops; remove and discard the seeds and pith.
If necessary, make a thin slice on the bottom of each pepper to balance. Spoon 1/4 of the mixture into each pepper.
Stand the peppers upright in a baking dish just large enough to accommodate them.
Pour the sauce into the baking dish.
Bake 30 minutes or until the peppers are tender.
And Here's The Recipe for a Cracking Marinara sauce:
Total Time: 45mis; Prep Time: 15mins and Cook Time: 30 mins; Serves 6 servings
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 ½ teaspoons minced garlic
½ cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 ½ teaspoons sea salt
½ teaspoon freshly ground black pepper
Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scrapping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.