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Recipe details
Roasted Peppers Stuffed with Mushrooms, Barley, and Lingonberries
Roasted red pepper halves filled with sautéed mushrooms, cooked pearl barley, onion, and ripe lingonberries, with a lightly sweet-tart finish from maple syrup. An easy dinner recipe with step-by-step instructions.
≈ 66 kcal/100 g · ≈ 294 kcal/serving
50 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large red bell pepper, halved and seeded180 g
pearl barley, cooked80 g
sliced mushrooms100 g
ripe lingonberries35 g
finely diced onion40 g
olive oil10 ml
maple syrup3 g
kosher salt1 g
black pepper0.5 g
Cookware and utensils
small saucepan
baking dish
skillet
wooden spoon
chef's knife
Directions
01
Preheat the oven to 200°C / 400°F.
Products
No products at this step
Action
preheat
Time
8 min
Temperature
200°C / 400°F
02
Heat the olive oil in a skillet over medium heat.
Products
olive oil — 10 ml
Action
heat
Time
1 min
Temperature
medium heat
03
Sauté the onion and mushrooms until the mushrooms soften.
