, , , , , , , , , ,

Red, orange, yellow and green peppers are in season right now. Though available year-round, peppers eaten at the peak of freshness have more vitamins and nutrients — and taste better!

Sliced raw peppers are great for dipping in hummus, or adding to wraps or salads. If you want to get inspired to make a full meal, though, think stuffed peppers.

Brit + Co has a great post with 21 stuffed pepper recipes. One that jumped out for me was barley, plantain, black bean and harissa stuffed peppers. It’s the perfect culture clash! Check out the ingredient list below, and click here for 20 more great stuffed pepper ideas.

Barley, Plantain, Black bean and Harissa Stuffed Peppers

This recipe makes 5 stuffed peppers.


  • 5 big bell peppers
  • 100g barley (use quinoa or millet for a gluten free option)
  • 625ml vegetable stock
  • 2 ripe plantains, finely chopped
  • 130grs of canned black beans, drained
  • 4 tablespoons of chopped coriander
  • 4 tablespoons of olive oil
  • 1 garlic clove, minced
  • 1 red onion, chopped
  • 1 teaspoon of harissa
  • Pinch of celery salt
  • Salt
  • Pepper
  • Cayenne

Click here for instructions

Share your favourite pepper recipe in the comments!