Prep 20 mins
Cook 45 mins
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.
- 1 cup reduced-sodium chicken broth
- 1 cup sliced fresh mushrooms
- 2⁄3 cup quick-cooking barley
- 2 large red sweet peppers (about 1 pound) or 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)
- 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.
I love stuffed peppers and this recipe was no exception! I did make a few changes, though. I already had sauteed mushrooms so I used those. I used 1/2 mozzarella and 1/2 cheddar cheese and I poured a can of spaghetti sauce and 1//2 can of water over the peppers to bake. Delicious!
We enjoyed this recipe immensely. This is the one we will be making in our house now instead of the traditional meat one all the time. I did make a few changes ... I used non msg chicken powder to make the chicken stock. I used cremini mushrooms and a shallot onion instead of onion salt. I chopped up the shallot and put it in the barley misture after it was done cooking. I also only had regular bread crumbs, used diced and drained canned tomatoes. Filled the pepper halves and spooned some tomato on top of that as well as the ones put in the barley mixture. I also put some cheese on top of the stuffed peppers. Then poured bravo spaghetti sauce over them to cook. Our cheese was old cheddar as well .. Recommend this recipe to anyone looking for something good and comforting for supper. Thanks for sharing with us ..