Barley-Stuffed Bell Peppers w/Anchovies + Giardiniera

Name: Barley-Stuffed Bell Peppers w/Anchovies + Giardiniera
Ingredients: ¾ cup [180 g] Cherry Tomato Conserva; 10 anchovy fillets, roughly chopped; Olive oil; 6 garlic cloves, minced; 2 red, orange, or yellow bell peppers (about 12 oz [340 g]), cut in half and seeds removed; Salt; 2 red, orange, or yellow bell peppers (about 12 oz [340 g]), cut in half and seeds removed; 2 red, orange, or yellow bell peppers (about 12 oz [340 g]), cut in half and seeds removed; 2 cups [400 g] cooked barley; 10 sprigs parsley, roughly chopped; 1 cup [125 g] Giardiniera

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

Ingredients

2 cups [400 g] cooked barley
10 anchovy fillets, roughly chopped

Fish course
Pescatarian

Method

Preheat the oven 375°F [190°C]. Combine the barley, anchovies, tomato conserva, and garlic with a couple glugs of olive oil and a pinch of salt.

Fill the peppers with the barley mixture and place in an ovenproof baking dish.