Barley-Stuffed Bell Peppers Recipe

Name: Barley-Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup reduced-sodium chicken broth; 1 cup sliced fresh mushrooms; 2/3 cup quick-cooking barley; 2 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)

Servings: persons

1 cup reduced-sodium chicken broth
1 cup sliced fresh mushrooms
2/3 cup quick-cooking barley
2 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)

1
In a medium saucepan combine the broth, mushrooms, and barley.
2
Bring to boiling; reduce heat.
3
Simmer, covered, for 12 to 15 minutes or until barley is tender.
4
Drain thoroughly.
5
Cut sweet peppers in half lengthwise; remove seeds and membranes.
6
If desired, precook pepper halves in boiling water for 3 minutes.
7
Drain on paper towels.
8
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.
9
Stir in cooked barley mixture.
10
Place peppers, cut side up, in a 2-quart rectangular baking dish.
11
Spoon barley mixture into the pepper halves.
12
Bake stuffed peppers, covered, in a 350 degree oven for 20 to 25 minutes or until filling is heated through.
13
Sprinkle remaining cheese over the peppers.
14
Return to oven; bake 2 minutes more.
15
Carefully transfer peppers to a serving platter.
16
If desired, garnish with fresh rosemary and dried red chili peppers.

288

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 15 ingredients. The key ingredients include: 1 cup reduced-sodium chicken broth, 1 cup sliced fresh mushrooms, 2/3 cup quick-cooking barley, 2 2 large yellow sweet peppers (about 1 pound) or 2 large green sweet peppers (about 1 pound), and more.

Yes, Barley-Stuffed Bell 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-Stuffed Bell Peppers

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