BARLEY-STUFFED BELL PEPPERS
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
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
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