Winter Succotash Stuffed Peppers

In a medium pot, combine the barley with enough salted water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat to medium-low. Cook, covered, until the barley is tender, 22-24 min.

Meanwhile, wash and dry all produce.* Cut the bell peppers in half, then remove the core inside to make a bowl shape (keep the stem on). Strip 1 tbsp thyme leaves (double for 4 ppl) from the sprigs. Core, seed, then cut the tomato(es) into 1/4-inch pieces. Roughly chop the parsley. Zest, then cut the lemon(s) into wedges.

Heat a large non-stick pan over medium heat. Add 2 tbsp butter (double for 4 ppl) and the onions. Cook until the onions soften, 4-5 min. Add the tomatoes, broth concentrate(s) and half the thyme. Cook, stirring occasionally, until the tomatoes start to soften, 2-3 min. Transfer to a medium bowl. Set aside.

Reduce the heat to medium. Add a drizzle of oil to the same pan, then the corn and edamame. Do not stir. Cover and cook, stirring halfway through cooking, until the veggies are dark golden-brown, 6 min. Stir in half the parsley. Add the tomato mixture and stir together until warmed through, 1-2 min. Season with salt and pepper.

Meanwhile, on a baking sheet, coat each pepper half with a drizzle of oil. Season with salt and pepper. Broil in the centre of the oven, flipping them over halfway through cooking, until slightly tender, 8-10 min. In another medium bowl, whisk together the lemon zest, mustard, remaining thyme, remaining parsley and 1/2 tsp sugar (double for 4 ppl) and a drizzle of oil.