Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Roasted Bell Peppers Stuffed with Asparagus & Barley Risotto
2018-11-15
https://www.metro.ca/userfiles/image/recipes/null
PT15M
PT3H45M
PT4H00M
6
Metro
0
0
0
0
6 Medium bell peppers
2 Tbsp. extra virgin olive oil
1 large onion finely chopped
Kosher salt and freshly ground black pepper
1 cup pearled barley
2 sprigs fresh thyme
3 cups vegetable broth
1 lb 1 bunch asparagus trimmed and cut into 1-inch pieces
2/3 cup grated Parmesan
Zest of 1 lemon, plus lemon wedges, for serving
1/4 cup roughly chopped fresh flat-leaf parsley
1/4 cup roughly chopped fresh mint
Roasted Bell Peppers Stuffed with Asparagus & Barley Risotto
6
Accompaniments
0:15
Preparation
3:45
COOKING
4:00
TOTAL TIME
Ingredients
-
6
Medium bell peppers
-
2 Tbsp.
extra virgin olive oil
-
1
large onion finely chopped
-
Kosher salt and freshly ground black pepper
-
1 cup
pearled barley
-
2
sprigs fresh thyme
-
3 cups
vegetable broth
-
1 lb
1 bunch asparagus trimmed and cut into 1-inch pieces
-
2/3 cup
grated Parmesan
-
Zest of 1 lemon, plus lemon wedges, for serving
-
1/4 cup
roughly chopped fresh flat-leaf parsley
-
1/4 cup
roughly chopped fresh mint
Preparation
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
