Best Barley Stuffed Bell Peppers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BARLEY & MUSHROOM STUFFED GREEN BELL PEPPERS



Barley & Mushroom Stuffed Green Bell Peppers image

Make and share this Barley & Mushroom Stuffed Green Bell Peppers recipe from Food.com.

Provided by Cindy Hartlin

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
2 cups mushrooms, chopped
1 cup onion, chopped
1 1/2 cups pearl barley, cooked
2 tablespoons parsley, chopped
1/4 teaspoon thyme
1/4 teaspoon pepper
1 cup monterey jack cheese, shredded
4 medium bell peppers
1 cup marinara sauce

Steps:

  • Preheat oven to 350°F.
  • Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned.
  • Stir in the barley, parsley, thyme and pepper (ground). Stir in the cheese; set aside.
  • Rinse the bell peppers. Cut off the tops; remove and discard the seeds and pith.
  • If necessary, make a thin slice on the bottom of each pepper to balance. Spoon 1/4 of the mixture into each pepper.
  • Stand the peppers upright in a baking dish just large enough to accommodate them.
  • Pour the sauce into the baking dish.
  • Bake 30 minutes or until the peppers are tender.

BARLEY-STUFFED BELL PEPPERS



Barley-Stuffed Bell Peppers image

These stuffed peppers use barley filling instead of old-fashioned hamburger stuffing, but they're just as comforting. For an eye-catching presentation, use two different colors of sweet peppers.

Provided by Dancer

Categories     Grains

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup reduced-sodium chicken broth
1 cup sliced fresh mushrooms
2/3 cup quick-cooking barley
2 large yellow sweet peppers (about 1 pound) or 2 large green sweet peppers (about 1 pound)
1 egg, beaten
3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
1 large tomatoes, peeled, seeded, and chopped (about 3/4 cup)
1/2 cup shredded zucchini
1/3 cup soft breadcrumbs
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/8 teaspoon onion salt
3 dashes bottled hot pepper sauce
fresh rosemary (optional)
dried red chili pepper (optional)

Steps:

  • In a medium saucepan combine the broth, mushrooms, and barley.
  • Bring to boiling; reduce heat.
  • Simmer, covered, for 12 to 15 minutes or until barley is tender.
  • Drain thoroughly.
  • Cut sweet peppers in half lengthwise; remove seeds and membranes.
  • If desired, precook pepper halves in boiling water for 3 minutes.
  • Drain on paper towels.
  • In a medium mixing bowl stir together the egg, 1/2 cup of the cheese, the tomato, zucchini, bread crumbs, basil, rosemary, onion salt, and bottled hot pepper sauce.
  • Stir in cooked barley mixture.
  • Place peppers, cut side up, in a 2-quart rectangular baking dish.
  • Spoon barley mixture into the pepper halves.
  • Bake stuffed peppers, covered, in a 350 degree oven for 20 to 25 minutes or until filling is heated through.
  • Sprinkle remaining cheese over the peppers.
  • Return to oven; bake 2 minutes more.
  • Carefully transfer peppers to a serving platter.
  • If desired, garnish with fresh rosemary and dried red chili peppers.

Nutrition Facts : Calories 186.8, Fat 2.8, SaturatedFat 0.7, Cholesterol 46.5, Sodium 72.2, Carbohydrate 33.1, Fiber 8, Sugar 5.9, Protein 8.9

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #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

Related Topics