Barley-Stuffed Peppers

These meatless stuffed peppers are brimming with a cheesy barley stuffing. Use a combination of different colored peppers for an eye-catching presentation.

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3.5 by 10 people

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  • Makes: 4 servings
  • Prep: 35 mins
  • Bake: 22 mins 350°F

Barley-Stuffed Peppers

Directions

  1. In a medium saucepan combine the broth, mushrooms, and barley. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until barley is tender. Drain thoroughly.
  2. Cut sweet peppers in half lengthwise; remove seeds and membranes. If desired, precook pepper halves in boiling water for 3 minutes. Drain on paper towels.
  3. In a medium mixing bowl stir together the egg, 1/2 cup of the cheese, the tomato, zucchini, bread crumbs, basil, rosemary, onion salt, and bottled hot pepper sauce. Stir in cooked barley mixture. Place peppers, cut side up, in a 2-quart rectangular baking dish. Spoon barley mixture into the pepper halves.
  4. Bake stuffed peppers, covered, in a 350 degree oven for 20 to 25 minutes or until filling is heated through. Sprinkle remaining cheese over the peppers. Return to oven; bake 2 minutes more. Carefully transfer peppers to a serving platter. If desired, garnish with fresh rosemary and dried red chili peppers. Makes 4 servings.
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Nutrition Facts (Barley-Stuffed Peppers)

  • Per serving:
  • 195 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 62 mg chol.,
  • 364 mg sodium,
  • 28 g carb.,
  • 5 g fiber,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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