Barley Stuffed Peppers
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
green bell peppers
|
|
| 1 | cup |
onions
chopped |
|
| 1 | tablespoon |
garlic cloves
minced |
|
| ¼ | teaspoon |
thyme
ground |
*
|
| 1 | cup |
pearl barley
dry |
|
| 8 | ounces |
tomato sauce
canned |
|
| 1 | ounce |
cheddar cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
green bell peppers
|
|
| 237 | ml |
onions
chopped |
|
| 15 | ml |
garlic cloves
minced |
|
| 1.3 | ml |
thyme
ground |
*
|
| 237 | ml |
pearl barley
dry |
|
| 231.2 | ml/g |
tomato sauce
canned |
|
| 28.9 | ml/g |
cheddar cheese
|
|
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℉ (180℃).
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.
