Usuba
Bulgarian Pepper with Lamb and Barley
Baked bell pepper halves stuffed with lamb, pearl barley, and vegetables. The dish is cooked in the oven with tomatoes and onions, garnished with fresh dill.
- Total
- 60 min
- Standard serving
- 723.4 g
Ingredients
Total 8
Instructions
- 1
Step 1
Finely chop the dill. Finely chop the onion and fry it in olive oil until golden brown.
- 2
Step 2
Boil the pearl barley in salted water for 20 minutes. Pour out a quarter cup of the broth, drain the remaining water by pouring the grain through a colander.
- 3
Step 3
Spread half of the fried onions into a ceramic or glass baking dish. Add lamb to the remaining onions and fry, stirring, until the meat changes color. Remove from heat, add pearl barley, broth, half of the dill, salt and pepper to taste.
- 4
Step 4
Cut the tomatoes into large pieces, arrange them in a baking dish with onions, lightly salt and pepper.
- 5
Step 5
Cut the pepper in half, remove the stem, seeds, and white membranes. Place the halves in a baking dish cut-side up, distribute the meat with barley evenly. Cover the dish with foil and bake in a preheated oven at 220 °C for 25–30 minutes. Sprinkle with the remaining dill before serving.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
