Barley Stuffed Bell Peppers Receita

Say goodbye to boring stuffed peppers! This vibrant recipe swaps traditional hamburger for hearty barley, creating a surprisingly comforting and flavorful vegetarian masterpiece. Using a mix of red and yellow bell peppers, this dish is as delicious as it is visually appealing. Perfect for a weeknight dinner or a special occasion, these barley stuffed peppers are sure to become a family favorite!

Preparo 20 min

Cozimento 65 min

Calorias 186.8 kcal

Proteína 17g

Avaliação Seja o primeiro

209

Receita Ações

Compartilhe esta receita:

Receita Autor

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Barley Stuffed Bell Peppers

Reduced Sodium Chicken Broth
Fresh Mushrooms
Quick Cooking Barley
Red Sweet Peppers
1 large egg
Reduced Fat Mozzarella Cheese
Tomatoes
½ cup diced zucchini
Soft Breadcrumbs
Fresh Basil
Fresh Rosemary
1 teaspoon onion salt
1 teaspoon bottled hot pepper sauce (or to taste)
Dried Red Chili Pepper

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Barley Stuffed Bell Peppers? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Como fazer Barley Stuffed Bell Peppers

In a medium saucepan, combine 1 ½ cups vegetable broth, 1 cup sliced cremini mushrooms, and 1 cup pearl barley.
Bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 12-15 minutes, or until barley is tender and liquid is absorbed.
Set aside to cool slightly.
While barley cooks, preheat oven to 350°F (175°C).
Cut the bell peppers in half lengthwise; remove seeds and membranes.
Optional: Blanch pepper halves in boiling water for 3 minutes to soften. Drain and pat dry on paper towels.
In a large bowl, whisk together 1 large egg, ½ cup shredded cheddar cheese, 1 cup diced tomato, ½ cup diced zucchini, ½ cup breadcrumbs, 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh rosemary, 1 teaspoon onion salt, and 1 teaspoon hot pepper sauce.
Gently stir in the cooked barley mixture.
Arrange pepper halves, cut-side up, in a 2-quart baking dish.
Spoon the barley mixture evenly into the pepper halves.
Sprinkle the remaining ½ cup of cheese over the stuffed peppers.
Cover the baking dish with foil.
Bake for 20-25 minutes, or until the filling is heated through and the peppers are tender.
Remove foil and bake for an additional 2 minutes to lightly brown the cheese.
Carefully transfer the stuffed peppers to a serving platter.
Garnish with fresh rosemary sprigs and dried red chili flakes (optional).

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

23g

Fat

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner American Healthy Vegetarian Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Main Dish Side Dishes Eggs Dairy Vegetables Oven Grains Cheese Dietary Pasta Rice And Grains Equipment Number Of Servings 4 Hours Or Less

Perguntas frequentes

Quanto tempo leva para fazer Barley Stuffed Bell Peppers?

Barley Stuffed Bell Peppers leva cerca de 85 minutos do início ao fim — aproximadamente 20 minutos de preparo e 65 minutos de cozimento.

Quantas calorias tem Barley Stuffed Bell Peppers?

Barley Stuffed Bell Peppers tem aproximadamente 186.8 calorias por porção, com cerca de 17 g de proteína, 11 g de carboidratos e 4 g de gordura.

De quais ingredientes preciso para Barley Stuffed Bell Peppers?

Os principais ingredientes de Barley Stuffed Bell Peppers são Reduced Sodium Chicken Broth, Fresh Mushrooms, Quick Cooking Barley, Red Sweet Peppers, Egg, Reduced Fat Mozzarella Cheese. Veja a lista completa com as medidas acima.