Roasted bell peppers and mushrooms with a Southwestern twist.
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Nutrition per Serving
Ingredients
Estimated total cost: €9.30 · €2.33/serving
- Olive oil sprayEst. price €0.10–€0.25
- 1/4 cup hulled barleyEst. price €0.20–€0.40
- 1/4 cup vegetable broth or waterEst. price €0.05–€0.15
- 1 red bell pepper, cored, seeded, and cut into 1-inch stripsEst. price €1.00–€2.50
- 1 green bell pepper, cored, seeded, and cut into 1-inch stripsEst. price €0.80–€2.00
- 4 ounces reduced-fat soft goat cheese (chevre), cut into 1/4-inch slicesEst. price €2.50–€4.50
- 3 to 5 garlic cloves, mincedEst. price €0.15–€0.30
- One 4-ounce can chopped roasted green chilesEst. price €1.50–€3.00
- 2 portobello mushrooms, thickly slicedEst. price €2.00–€4.00
- 1/2 cup jarred roasted red peppers, cut into stripsEst. price €1.00–€2.00
Steps
- 1Heat up the oven to 450°F.
- 2Coat the interior and cover of a cast-iron Dutch oven with a light mist of olive oil.
Cultural note
Southwest Roasted Bell Peppers with Mushrooms combines flavors inspired by Southwestern cuisine, known for its bold and spicy profiles. The use of ingredients like roasted green chiles and red peppers reflects the influence of Mexican and Tex-Mex cooking traditions.
Seasonal note
Bell peppers are in peak season during the summer and fall months, making this dish ideal for late summer meals. Mushrooms are generally available year-round, providing a versatile option for this recipe.
Health note
This dish is a good source of fiber, vitamins A and C, and protein from the barley and vegetables. The use of olive oil and reduced-fat goat cheese helps to keep the saturated fat content moderate. It is low in cholesterol and sugar, making it a healthy choice for heart health.
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