SEDONA PEPPERS AND PORTOBELLOS
This is a hearty vegetarian meal. The barley emerges al dente and a bit chewy, adding textural dimension to the meal and some of that meaty chewing satisfaction. The more processed the barley, the softer it will be; that is, pearled barley will be softer than hulled barley I prefer to use hulled barley as it is a whole grain; pearled barley is more refined.
Yield serves 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Pour the barley and liquid into the pot and stir to make an even layer.
- Add a layer of the red and green bell peppers. Scatter half the cheese slices across the peppers. Sprinkle with the garlic and half of the green chiles.
- Cut the mushroom slices into thirds and add to the pot. Top with the rest of the cheese, the roasted red peppers, and the rest of the green chiles.
- Cover and bake for 50 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Calories: 327
- Protein: 15g
- Carbohydrates: 43g
- Fat: 13g
- Cholesterol: 26mg
- Sodium: 437mg
- Fiber: 6g
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