Loaded with fiber, veggies and healthy barley these stuffed tomatoes will provide the nutrition needed for a healthy, balanced meal!
Stuffed peppers are a great comfort food, but as summer approaches we can turn to exciting seasonal alternatives. That’s where these beautiful stuffed tomatoes come into play, with just the right amount of sweetness balanced with salty feta cheese, all while giving your plate a pop of color. This easy vegetarian recipe for barley stuffed tomatoes is full of nutrients and soluble and insoluble fiber to keep you healthy and fulfilled.
- 3 cups cooked Mochi Barley Japanese pearl barley
- 1 (4-ounce) can green chiles
- 1 can ( or 1 bag, frozen) corn
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup feta cheese ( can be subsituted for dairy free feta), crumbled
- 3 TBS fresh cilantro leaves, chopped
- 1/2 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
- salt and freshly ground black pepper, to taste
- 6 large tomatoes, tops cut, stemmed and seeded
- Preheat oven to 350 degrees F. Spray a 9×13 baking dish, set aside.
- In a large bowl, combine the cooked pearled barley with the green chiles, corn, beans, feta, cilantro, cumin, garlic, onion powder and chili powder. Season with salt and pepper to taste.
- Spoon the filling into each tomato cavity.
- Place in baking dish and bake until the tomatoes are tender and the filling is heated through, about 20 minutes.
NOTE: If you’re not using quick-cooking pearled barley, which takes 15 minutes to cook in boiling water vs 60 you could save some time in the kitchen by soaking your grains a day before. That makes working with traditional pearled barley SO much easier when considering that NOBODY has time to wait 60 minutes in the kitchen anymore.