Barley-Stuffed Peppers

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  • Makes: 4 servings
  • Prep: 25 mins
  • Bake: 22 mins 350°F
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Barley-Stuffed Peppers
Ingredients
1
cup sliced fresh mushrooms
1
cup water
2/3
cup quick-cooking barley
1/2
of a vegetable bouillon cube
2
large red, yellow, and/or green sweet peppers
1
egg, lightly beaten
1
large tomato, peeled, seeded, and chopped (about 3/4 cup)
3/4
cup shredded reduced-fat mozzarella cheese (3 ounces)
1/2
cup shredded zucchini
1/3
cup soft bread crumbs
1
tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1
teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/4
teaspoon onion salt
 
Several dashes bottled hot pepper sauce
Directions
  1. Preheat oven to 350 degrees F. In a medium saucepan combine mushrooms, the water, barley, and bouillon cube. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until barley is tender; drain.
  2. Meanwhile, halve sweet peppers lengthwise; remove seeds and membranes. If desired, precook peppers in boiling water for 3 minutes. Invert onto paper towels to drain.
  3. In a medium bowl combine egg, tomato, 1/2 cup of the cheese, the zucchini, bread crumbs, basil, rosemary, onion salt, and hot pepper sauce. Stir in cooked barley mixture. Place peppers, cut sides up, in an ungreased 2-quart baking dish. Spoon barley mixture into peppers.
  4. Bake, covered, for 20 to 25 minutes or until barley mixture is heated through. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, about 2 minutes more or until cheese is melted.
Nutrition Facts (Barley-Stuffed Peppers)
    Per serving:
  • 231 kcal cal.,
  • 5 g fat
  • (3 g sat. fat,
  • 65 mg chol.,
  • 514 mg sodium,
  • 33 g carb.,
  • 4 g fiber,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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