Sedona Peppers and Portobellos Recipe

Name: Sedona Peppers and Portobellos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil spray; 1/4 cup hulled barley; 1/4 cup vegetable broth or water; 1 red bell pepper, cored, seeded, and cut into 1-inch strips; 1 green bell pepper, cored, seeded, and cut into 1-inch strips; 4 ounces reduced-fat soft goat cheese (chevre), cut into 1/4-inch slices; 3 to 5 garlic cloves, minced; One 4-ounce can chopped roasted green chiles; 2 portobello mushrooms, thickly sliced; 1/2 cup jarred roasted red peppers, cut into strips

Servings: persons

Olive oil spray
1/4 cup hulled barley
1/4 cup vegetable broth or water
1 red bell pepper, cored, seeded, and cut into 1-inch strips
1 green bell pepper, cored, seeded, and cut into 1-inch strips
4 ounces reduced-fat soft goat cheese (chevre), cut into 1/4-inch slices
3 to 5 garlic cloves, minced
One 4-ounce can chopped roasted green chiles
2 portobello mushrooms, thickly sliced
1/2 cup jarred roasted red peppers, cut into strips

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3
Pour the barley and liquid into the pot and stir to make an even layer.
4
Add a layer of the red and green bell peppers.
5
Scatter half the cheese slices across the peppers.
6
Sprinkle with the garlic and half of the green chiles.
7
Cut the mushroom slices into thirds and add to the pot.
8
Top with the rest of the cheese, the roasted red peppers, and the rest of the green chiles.
9
Cover and bake for 50 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
10
Serve immediately.
11
Calories: 327
12
Protein: 15g
13
Carbohydrates: 43g
14
Fat: 13g
15
Cholesterol: 26mg
16
Sodium: 437mg
17
Fiber: 6g

262

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: Olive oil spray, 1/4 cup hulled barley, 1/4 cup vegetable broth or water, 1 red bell pepper, cored, seeded, and cut into 1-inch strips, and more.

Yes, Sedona Peppers and Portobellos 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.

Sedona Peppers and Portobellos

How did you like this recipe?

Frequently Asked Questions