These stuffed peppers use barley filling
instead of Mom's old-fashioned hamburger stuffing, but they're
just as comforting.
- 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,
1 teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary,
1/8 teaspoon onion salt
Several dashes bottled hot pepper sauce
Fresh rosemary (optional)
Dried red chili peppers (optional)
- 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
- 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.
- 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
- Bake stuffed peppers, covered, in a 350°F
(175°C) 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
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
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of cooking, gardening, decorating and more. © 2003 Meredith
Corporation. All Rights Reserved.
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