I figured that since everyone’s talking “stuffing” these days as we countdown to the big T-Day, I’d share a fun “stuffing” recipe that that we developed recently for The California Avocado Commission.
We didn’t stuff a turkey for this feature, but some beautiful, fresh, bell peppers instead. I love that, even though the cold winds are starting to blow here in North Carolina and we’ve been enjoying all kinds of delightful seasonal produce, I’m still seeing gorgeous displays of peppers in vibrant shades of yellow, orange and red.
I had a lot of fun with this Stuffed Bell Peppers with California Avocados and Barley recipe; taking the lovely peppers and quickly par-boiling to soften them just a bit. Creamy avocados, crisp cucumbers, diced red onion are combined with barley, a wonderful ancient grain that’s loaded with protein, fiber and has a pasta-like consistency. It’s one of those super foods; loaded with fiber, protein and is very beneficial in preventing heart disease and promoting healthy blood sugar. For many years barley was relegated to soups, “…. that mom used to make.”, but it’s rapidly gaining popularity as more of its health benefits are being discovered. I’ve been trying to incorporate more and more delicious ancient grains into our diet in creative ways, like this delicious Roasted Butternut Salad with Barley & Candied Bacon we posted a few weeks ago.
To tie all the fabulous ingredients together for the stuffed peppers, I came up with a simple lemony garlic dressing. Just throw the ingredients in a jar and shake. Oh, and there’s a generous measure of fresh herbs, adding a delightful finishing touch.
If you’re looking for something healthy, delicious and very satisfying to add to your holiday menus or everyday rotations, be sure to check out The California Avocado Commission’s website for this fabulous recipe.
We are compensated by The California Avocado Commission for our recipe development and photography, but the opinions are very much our own.