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- 1 cup reduced-sodium chicken broth
- 1 cup sliced fresh mushrooms
- 2/3 cup quick-cooking barley
- 2 large red, yellow, and/or green sweet peppers (about 1 pound)
- 1 egg, beaten
- 3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
- 1 large tomato, peeled, seeded, and chopped (about 3/4 cup)
- 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
- 1/8 teaspoon onion salt
- Several dashes bottled hot pepper sauce
- Fresh rosemary (optional)
- Dried red chili peppers (optional)
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.
- Servings Per Recipe 4,
- cal. (kcal) 195,
- Fat, total (g) 5,
- chol. (mg) 62,
- sat. fat (g) 2,
- carb. (g) 28,
- fiber (g) 5,
- pro. (g) 12,
- vit. A (IU) 4519,
- vit. C (mg) 126,
- sodium (mg) 364,
- calcium (mg) 172,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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