Barley Stuffed Bell Peppers Recipe

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

How to Make Barley Stuffed Bell Peppers

1. In a medium saucepan, combine 1 ½ cups vegetable broth, 1 cup sliced cremini mushrooms, and 1 cup pearl barley.
2. Bring to a boil over medium-high heat.
3. Reduce heat to low, cover, and simmer for 12-15 minutes, or until barley is tender and liquid is absorbed.
4. Set aside to cool slightly.
5. While barley cooks, preheat oven to 350°F (175°C).
6. Cut the bell peppers in half lengthwise; remove seeds and membranes.
7. Optional: Blanch pepper halves in boiling water for 3 minutes to soften. Drain and pat dry on paper towels.
8. 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.
9. Gently stir in the cooked barley mixture.
10. Arrange pepper halves, cut-side up, in a 2-quart baking dish.
11. Spoon the barley mixture evenly into the pepper halves.
12. Sprinkle the remaining ½ cup of cheese over the stuffed peppers.
13. Cover the baking dish with foil.
14. Bake for 20-25 minutes, or until the filling is heated through and the peppers are tender.
15. Remove foil and bake for an additional 2 minutes to lightly brown the cheese.
16. Carefully transfer the stuffed peppers to a serving platter.
17. Garnish with fresh rosemary sprigs and dried red chili flakes (optional).