Barley-Stuffed Bell Peppers

Recipe by Dancer
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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