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Barley Stuffed Green Peppers

 

99

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, High Fiber
 

Ingredients

1 tablespoon vegetable oil
2 cups mushrooms
chopped
*
1 cup onions
hopped
1 ½ cups pearl barley
cooked
2 tablespoons parsley leaves
hopped
¼ teaspoon thyme
*
¼ teaspoon black pepper
*
1 cup monterey jack cheese
shredded
4 medium green bell peppers
1 cup marinara sauce

Directions

Preheat oven to 350℉ (180℃). Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned. Stir in the barley, parsley, thyme and pepper (ground). Stir in the cheese; set aside.

Rinse the bell peppers. Cut off the tops; remove and discard the seeds and pith. If necessary, make a thin slice on the bottom of each pepper to balance. Spoon ¼ of the mixture into each pepper.

Stand the peppers upright in a baking dish just large enough to accommodate them. Pour the saice into the baking dish. Bake 30 minutes or until the peppers are tender.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 298g (10.5 oz)
Amount per Serving
Calories 45926% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 315mg 13%
Total Carbohydrate 24g 24%
Dietary Fiber 15g 58%
Sugars g
Protein 33g
Vitamin A 19% Vitamin C 169%
Calcium 26% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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