Ingredients for Barley Mushroom Stuffed Green Bell Peppers
- Vegetable Oil (not found in recipe, olive oil is used)
- 8 ounces sliced mushrooms
- 1/2 cup chopped onion
- 1 cup pearl barley, uncooked
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 cup shredded Monterey Jack cheese
- 4 large green bell peppers
- Marinara Sauce (not found in recipe)
- 1 tablespoon olive oil
- 1 cup vegetable broth
- 1/2 cup shredded cheddar cheese
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How to Make Barley Mushroom Stuffed Green Bell Peppers
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 8 ounces of sliced mushrooms and 1/2 cup chopped onion to the skillet. Cook, stirring occasionally, until the onions are softened and browned, about 5-7 minutes.
- Stir in 1 cup of barley, 1/4 cup chopped fresh parsley, 1 teaspoon dried thyme, and 1/4 teaspoon black pepper.
- Add 1/2 cup of shredded cheddar cheese (or your favorite cheese) and stir to combine.
- Set the mixture aside to cool slightly.
- Rinse 4 large green bell peppers thoroughly.
- Cut off the tops of the peppers and remove the seeds and membranes.
- If necessary, make a small, thin slice on the bottom of each pepper to help them stand upright.
- Spoon the barley and mushroom mixture evenly into each pepper.
- Stand the stuffed peppers upright in a baking dish just large enough to hold them.
- Pour 1 cup of vegetable broth into the bottom of the baking dish.
- Bake for 30-40 minutes, or until the peppers are tender and the filling is heated through.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
46g
Fat
32g
Carbs
25g
