Lunches

Bacon and Barley stuffed Peppers

2 Peppers, halved,
2 Streaky Rashers, chopped,
1/2 Courgette, grated,
Handful of Barley,
A few Olives, chopped,
1/2 teaspoon Harissa,
1/2 an Onion, chopped,
1 Clove of Garlic, crushed.

- Put the Barley in a pot with water and bring to the boil-simmer until cooked.
- Meanwhile saute the onion, garlic and bacon until nice and golden. Then add the courgette, olives and Harissa. Cook and stir, cook and stir.
- When everything is cooked combine and spoon into the peppers. Cook at 180 for about 30 minutes. And that's another week done.