Peppers stuffed with pearl barley and lamb
1 serving
60 minutes
Peppers stuffed with pearl barley and lamb are a fragrant and nutritious dish of Bulgarian cuisine that combines rich flavors. Sweet Bulgarian pepper is filled with tender lamb mince infused with the aromas of dill and fried onions, along with rich, slightly nutty pearl barley. Baking in the oven gives the dish an appetizing golden crust and juiciness. Historically, stuffed vegetables hold a special place in traditional Bulgarian meals, blending the simplicity of rural cooking with deep flavor. This recipe is perfect for cozy family lunches and dinners where highlighting the natural flavors of ingredients is important. The dish can be served with a light yogurt sauce or fresh green salads, making it even more balanced and satisfying.
1
Chop the dill finely. Also chop the onion finely and sauté in olive oil until golden.
- Dill: 20 g
- Onion: 1 head
- Olive oil: 20 ml
2
Boil pearl barley in salted water for twenty minutes, drain a quarter cup of the cooking water, and then drain the rest using a colander.
- Pearl barley: 3 tablespoons
- Salt: 0.3 teaspoon
3
In a ceramic or glass pie dish, spread half of the fried onions. Add the lamb mince to the remaining onions and fry it, breaking it apart until all the meat changes color. Then remove from heat, add the pearl barley, the water it was cooked in, half of the dill, and season with salt and pepper to taste.
- Onion: 1 head
- Ground lamb: 110 g
- Pearl barley: 3 tablespoons
- Dill: 20 g
- Salt: 0.3 teaspoon
- Salt: 0.3 teaspoon
4
Do not chop the tomatoes too finely, arrange them in a dish with onions, and sprinkle a little salt and pepper.
- Tomatoes: 2 pieces
- Onion: 1 head
- Salt: 0.3 teaspoon
- Salt: 0.3 teaspoon
5
Cut the bell pepper in half, remove the stem, seeds, and white membranes. Place the halves in a dish among the vegetables cut side up, and fill them evenly with meat and pearl barley. Seal the dish with foil and place it in a preheated oven at 220 degrees for twenty-five to thirty minutes. Then remove and sprinkle with the remaining chopped dill.
- Bell pepper: 1 piece
- Ground lamb: 110 g
- Pearl barley: 3 tablespoons
- Dill: 20 g
