Ingredients for 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
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How to Make 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
3g
Carbs
11g
