Tomato & Chard Barley Stuffed Peppers

This is what we call recycling, people.

I love taking some of my old recipes and revamping them a little.

My tomato chard barley risotto was once of my favorite dishes. It is SUPER filling and I always ate it by it’s lonesome. I opted to stuffed them into peppers this time around though, and added a bit more fresh basil and it was amazingggg! It’s really quite simple too, which makes it even better!

4 red bell peppers, halved and deseeded

Double batch of our Rainbow Chard & Tomato Barley Risotto

• Preheat oven to 400 degrees
• Follow instructions for risotto recipe
• Spoon risotto into pepper halves (about 3/4 cup in each)
• Place peppers in a glass baking dishes and cook at 400 degrees for 25 minutes