Barley, Beans and Tomato Stuffed Peppers Recipe

Name: Barley, Beans and Tomato Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 3/4 cup pearl barley, uncooked; 1 can (28 fl oz/796 mL) crushed tomatoes; 5 red peppers; 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing; 1 small onion, finely chopped; 1 clove garlic, minced; 1 can (14 fl oz/540 mL) no-salt-added diced tomatoes, undrained; 1 can (14 fl oz/540 mL) no-salt-added black beans, rinsed; 1 Tbsp. chili powder; 1 Tbsp. ground cumin; 1/4 cup Kraft 100% Parmesan Grated Cheese

Servings: persons

2 cups water
3/4 cup pearl barley, uncooked
1 can (28 fl oz/796 mL) crushed tomatoes
5 red peppers
1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
1 small onion, finely chopped
1 clove garlic, minced
1 can (14 fl oz/540 mL) no-salt-added diced tomatoes, undrained
1 can (14 fl oz/540 mL) no-salt-added black beans, rinsed
1 Tbsp. chili powder
1 Tbsp. ground cumin
1/4 cup Kraft 100% Parmesan Grated Cheese

1
Heat oven to 400 degrees F.
2
Bring water and barley to boil in medium saucepan on medium-high heat; cover.
3
Simmer on medium-low heat 40 to 50 min.
4
or until barley is tender and just small amount of water remains.
5
Remove from heat.
6
Let stand 5 min.
7
Meanwhile, pour crushed tomatoes into 13x9-inch baking dish.
8
Cut peppers lengthwise in half; remove and discard ribs and seeds.
9
Place peppers, cut sides up, in prepared baking dish.
10
Heat dressing in large skillet on medium-high heat.
11
Add onions and garlic; cook and stir 2 to 3 min.
12
or until softened.
13
Add diced tomatoes, beans and seasonings; mix well.
14
Cook 8 to 10 min.
15
or until slightly thickened, stirring frequently.
16
Stir in barley.
17
Spoon into pepper halves.
18
Bake 40 min.
19
or until peppers are crisp-tender and filling is heated through.
20
Top with cheese.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups water, 3/4 cup pearl barley, uncooked, 1 can (28 fl oz/796 mL) crushed tomatoes, 5 red peppers, and more.

Yes, Barley, Beans and Tomato Stuffed Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley, Beans and Tomato Stuffed Peppers

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