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Healthy Barley Stuffed Peppers

These meatless barley stuffed peppers are brimming with a cheesy barley stuffing. Use a combination of different colored peppers for an eye-catching presentation.

These meatless barley stuffed peppers are brimming with a cheesy barley stuffing. Use a combination of different colored peppers for an eye-catching presentation.

Healthy Barley Stuffed Peppers
 
 
Ingredients
  • 1 cup sliced fresh mushrooms
  • 1 cup water
  • ⅔ cup quick-cooking barley
  • ½ of a vegetable bouillon cube
  • 2 large red, yellow, and/or green sweet peppers
  • 1 egg, lightly beaten
  • 1 large tomato, peeled, seeded, and chopped (about ¾ cup)
  • ¾
  • cup shredded reduced-fat mozzarella cheese (3 ounces)
  • ½ cup shredded zucchini
  • ⅓ cup soft bread crumbs
  • 1 tablespoon snipped fresh basil or ½ teaspoon dried basil, crushed
  • 1 teaspoon snipped fresh rosemary or ⅛ teaspoon dried rosemary, crushed
  • ¼ teaspoon onion salt
  • Several dashes bottled hot pepper sauce
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium saucepan combine mushrooms, the water, barley, and bouillon cube.
  3. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until barley is tender; drain.
  4. Meanwhile, halve sweet peppers lengthwise; remove seeds and membranes.
  5. If desired, precook peppers in boiling water for 3 minutes.
  6. Invert onto paper towels to drain.
  7. In a medium bowl combine egg, tomato, ½ cup of the cheese, the zucchini, bread crumbs, basil, rosemary, onion salt, and hot pepper sauce.
  8. Stir in cooked barley mixture.
  9. Place peppers, cut sides up, in an ungreased 2-quart baking dish.
  10. Spoon barley mixture into peppers.
  11. Bake, covered, for 20 to 25 minutes or until barley mixture is heated through.
  12. Sprinkle with the remaining ¼ cup cheese.
  13. Bake, uncovered, about 2 minutes more or until cheese is melted.