Recipes and Cooking Vegetarian Barley-Stuffed Peppers You'll definitely get a full serving of veggies when you make these stuffed peppers for dinner. Zucchini, tomato, and mushrooms all play a role in the stuffing, so dinner is delicious and nutritious! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 28, 2011 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Bake Time: 22 mins Total Time: 47 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 cup sliced fresh mushrooms 1 cup water ⅔ cup quick-cooking barley ½ 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) ¾ cup shredded reduced-fat mozzarella cheese (3 ounces) ½ cup shredded zucchini ⅓ 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 ¼ teaspoon onion salt Several dashes bottled hot pepper sauce Directions Preheat oven to 350°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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 231 Calories 5g Fat 33g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 231 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 65mg 22% Sodium 514mg 22% Total Carbohydrate 33g 12% Protein 13g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.