These stuffed peppers use barley fillinginstead of Mom’s old-fashioned hamburger stuffing, but they’rejust as comforting.
Recipe: Barley-Stuffed Peppers
1 cup reduced-sodium vegetable broth
1 cup sliced fresh mushrooms
2/3 cup quick-cooking barley
2 large red, yellow, and/or green sweet peppers (about 1 pound)
1 egg, beaten
3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
1 large tomato, peeled, seeded, and chopped (about 3/4 cup)
1/2 cup shredded zucchini
1/3 cup soft bread crumbs
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
Several dashes bottled hot pepper sauce
Fresh rosemary (optional)
Dried red chili peppers (optional)
Makes 4 servings.
Nutritional facts per serving (1/4 of recipe):calories: 195, total fat: 5g, saturated fat: 2g, cholesterol:62mg, sodium: 364mg, carbohydrate: 28g, fiber: 5g, protein: 12g,vitamin C: 213%, calcium: 17%, iron: 8%.
Recipe provided by Better Homes and Gardens- BHG.com a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.
Barley Stuffed PeppersIf the Barley-Stuffed Peppers recipe was useful and interesting, you can share it with your friends or leave a comment.