60g uncooked pearl barley/120g cooked grains of choice
3 red peppers
70g sundried tomatoes
40g pine nuts
1 red onion
3 cloves garlic
Handful of fresh basil leaves
80g vegan mozzarella cheese
Mixed salad leaves
Do this stuff
Cook the pearl barley according to packet instructions. Drain and set aside.
Preheat the oven to 180°C.
Heat a frying pan and toast the pine nuts for a couple of minutes until lightly browned. Once cooked transfer to a large bowl.
Add the oil to the frying pan then finely chop the onion and garlic and add to the pan. Fry until softened. Finely dice the Tofoo then add to the pan and cook for a couple of minutes until lightly golden.
Once cooked add to the bowl with the pine nuts. Finely chop the sundried tomatoes and basil and add to the bowl along with the cooked pearl barley. Mix well.
Cut the peppers lengthways in half and remove the seeds. Place the peppers in an ovenproof dish then fill with the pearl barley stuffing mix.
Top with the grated mozzarella then drizzle with a little olive oil and bake in the oven for 20 mins until the peppers have softened.