The zucchini stuffed with barley, farro and peppers have been roasted are perfect to bring in the color table and lightness.
The zucchini round and become a cozy home for barley and spelt, which meet the fleshiness of the roasted peppers and fresh parsley, giving life to a recipe that is low in fat, vegetarian and easy to prepare.
To save time when you want to prepare them, you can roast the peppers the day before. And why not, you can think in advance and also stuffed with cereals, seasoning all the ingredients for seasoning.
The trick to presenting the best of this recipe is to pay attention to the cooking of the zucchini round: they should be tender but without softening too much, is to not make them break, both to maintain their bright green that ensures the success of the recipe also from the aesthetic point of view!
The zucchini round with cereals and roasted peppers are an idea intriguing to propose as an appetizer or for a brunch that accompanies the summer season and makes us even more want to eat with joy…
Preparation time: 30 minutes
Cooking time: 50 minutes
Total time: 80 minutes
- 4 Zucchini round
- 2-3 Peppers
- 70 g Pearl Barley
- 70 g Spelt
- Pitted black olives to taste
- Fresh parsley to taste
- q.b. Extra-Virgin Olive Oil
- q.b. Salt
To prepare the recipe of zucchini stuffed with barley, farro and peppers washed and split in two the peppers, removing seeds and filaments.
Place them on the grill of the oven and cook for 40-50 minutes, until they are well cooked, turning them a couple of times. Remove from oven and let cool – you can put them in a paper bag or on a plate, covered by transparent film – before removing the skin. Cut them into small pieces and put them in a bowl, adding the oil, salt, parsley and chopped olives. Keep aside.
Wash the zucchini, cut with a knife in each shell, i.e. the upper part, and svuotatele gently with one scavino (if you don’t have is a knife, but taking care not to pierce nor the bottom nor the sides). Cook in boiling water for about 10 minutes, being careful not to let them soften too, to prevent them from breaking. Remove from the pot and put them to drain upside down.
Cook in boiling salted water for both the spelt, the barley, following the directions the cooking instructions on the package.
Drain the grains, pass them under cold water to stop the cooking and put them in the bowl where you had previously topped off the peppers. Mix well.
Fill the zucchini to the brim, with the help of a teaspoon to press the better the stuffing. Serve in a dish, contornandole, if you want to, with a few tablespoons of the filling advanced.