SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Barley-Stuffed Peppers

Makes: 4 servings
Prep 25 mins Bake 350°F 22 mins
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 231,
  • Fat, total (g) 5,
  • chol. (mg) 65,
  • sat. fat (g) 3,
  • carb. (g) 33,
  • fiber (g) 4,
  • pro. (g) 13,
  • sodium (mg) 514,
  • Vegetables () 1,
  • Starch () 2,
  • Lean Meat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe