Barley Stuffed Green Peppers
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 473 | ml |
mushrooms
chopped |
*
|
| 237 | ml |
onions
hopped |
|
| 355 | ml |
pearl barley
cooked |
|
| 3E+1 | ml |
parsley leaves
hopped |
|
| 1.3 | ml |
thyme
|
*
|
| 1.3 | ml |
black pepper
|
|
| 237 | ml |
monterey jack cheese
shredded |
|
| 4 | medium |
green bell peppers
|
|
| 237 | ml |
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.
