barley stuffed peppers

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* Exported from MasterCook *

 

Barley Stuffed Peppers BHG

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Grains & Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 cup defatted low-sodium vegetable broth

1 cup sliced fresh mushrooms

2/3 cup quick-cooking barley

2 8-oz each bell peppers (any color)

1 egg -- beaten

3/4 cup shredded reduced-fat mozzarella cheese

1 large tomato -- peeled, seeded, chopped (about 3/4 cup)

1/2 cup shredded zucchini

1/3 cup soft bread crumbs

1 tablespoon snipped fresh basil

1 teaspoon snipped fresh rosemary

1/8 teaspoon onion salt

Several dashes bottled hot pepper sauce

Fresh rosemary (optional)

Dried red chili peppers (optional)

 

1. In a medium saucepan combine the broth, mushrooms, and barley. Bring to

boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until barley is

tender. Drain thoroughly.

 

2. Cut sweet peppers in half lengthwise; remove seeds and membranes. If desired,

precook pepper halves in boiling water for 3 minutes. Drain on paper towels.

 

3. 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. Stir in cooked barley mixture. Place peppers, cut side up, in a

2-quart rectangular baking dish. Spoon barley mixture into the pepper halves.

 

4. Bake stuffed peppers, covered, in a 350 degree oven for 20 to 25 minutes or

until filling is heated through. Sprinkle remaining cheese over the peppers.

Return to oven; bake 2 minutes more. Carefully transfer peppers to a serving

platter. If desired, garnish with fresh rosemary and dried red chili peppers.

Makes 4 servings.

 

Nutritional facts per serving

calories: 195, total fat: 5g (23%), saturated fat: 2g, cholesterol: 62mg,

sodium: 364mg, carbohydrate: 28g, fiber: 5g, protein: 12g, vitamin C: 213%,

calcium: 17%, iron: 8%

 

Source:

" BHG.com recipeId=33771 Photo "

 

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Per Serving (excluding unknown items): 247 Calories; 6g Fat (20.7% calories from

fat); 12g Protein; 38g Carbohydrate; 8g Dietary Fiber; 58mg Cholesterol; 455mg

Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

NOTES : These stuffed peppers use barley filling instead of Mom's old-fashioned

hamburger stuffing, but they're just as comforting. For an eye-catching

presentation, use two different colors of sweet peppers. Prep: 35 minutes

Bake: 22 minutes

 

Nutr. Assoc. : 0 0 86 0 0 0 0 0 0 0 3399 0 0 0 0