Barley Stuffed Peppers Recipe Recipe

Name: Barley Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Water; 1 c. Diced onion; 1 c. Diced carrot; 1 x Clove garlic, chopped; 1/2 c. Pearl barley; 1 x Chicken bouillon cube; 1 tsp Hickory smoke salt; 1/2 tsp Poultry seasoning; 2 c. Grated zucchini; 2 x Egg whites; 1/2 c. Barbecue sauce, (I used; 6 x Green bell pepper halves

Servings: persons

1 c. Water
1 c. Diced onion
1 c. Diced carrot
1 x Clove garlic, chopped
1/2 c. Pearl barley
1 x Chicken bouillon cube
1 tsp Hickory smoke salt
1/2 tsp Poultry seasoning
2 c. Grated zucchini
2 x Egg whites
1/2 c. Barbecue sauce, (I used
6 x Green bell pepper halves

1
Add in onion, carrots, garlic, bullion, salt, poultry seasoning and barley to water in a saucepan.
2
Bring to a boil and simmer for 25 to 30 min.
3
Stir in the zucchini, egg whites and barbecue sauce.
4
Remove seeds from pepper halves and place the peppers in a steamer or possibly microwave.
5
Steam for 5 min.
6
Fill halves with the barley mix and bake at 350/ for 40 min or possibly till the filling is hard.
7
Add in more barbecue sauce, if you like.
8
1 pepper half is approximately 130 calories without added sauce.

266

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: 1 c. Water, 1 c. Diced onion, 1 c. Diced carrot, 1 x Clove garlic, chopped, and more.

Yes, Barley Stuffed Peppers Recipe falls under the Meat & Poultry 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 Peppers Recipe

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