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!

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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

231 calories; total fat 5g; saturated fat 3g; cholesterol 65mg; sodium 514mg; carbohydrates 33g; fiber 4g; protein 13g.

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