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Barley Stuffed Peppers

Barley Stuffed Peppers

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Saved in 3 recipe boxes and 3 cookbooks
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Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium
 
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Prep
30 min.		 Cook
30 min.		 Ready In
60 min.
     4 servings

Nutrition Facts

Serving Size 274g
Amount per Serving
Calories 2538% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Trans Fat 0.0g
Cholesterol 4mg 1%
Sodium 38mg 2%
Total Carbohydrate 53g 18%
Dietary Fiber 11g 46%
Sugars 8g
Protein 8g
Vitamin A 14% • Vitamin C 178%
Calcium 7% • Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 
Metric measurements

Ingredients

4medium green bell peppers
1cup onions chopped
1tablespoon garlic clovesVideo minced
1/4teaspoon thyme leaves ground*
1cup pearl barley dry
8ounces tomato sauce canned
1ounce cheddar cheese
* Nutrition Facts

Directions

Cut top and stem off the peppers. Clean out seeds and inside ribs. Chop onion into course cubes. Cook the barley per box instructions.

Pre-heat an oven to 350 degrees.

Bring water to a boil in a pot big enough to hold the four peppers. Add peppers to boiling water for about 2 or 3 minutes or until crisp-tender (not soft).

Stir fry the onions, garlic, and spices over medium heat for about 7 minutes. Grate the cheddar cheese. Stir in the barley, grated cheddar cheese and tomato sauce and mix well then remove from heat.

Place peppers in an 8 inch glass pie dish. Fill peppers with mixture, cover them with foil and bake in the oven for 25 to 30 minutes.

First published: last updated: 2012-03-31

 
 
 
 
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