Heart Smart -- Barley Stuffed Peppers

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Barley Stuffed Peppers

 

1 cup vegetable broth

1 cup sliced fresh mushrooms

2/3 cup quick cooking barley

2 large red, yellow, and/or green sweet peppers (about 1 lb.)

1 egg, beaten

3/4 cup (3 oz.) shredded reduced fat mozzarella cheese

3/4 cup tomato, peeled, seeded, and chopped

1/2 cup shredded zucchini

1/3 cup soft bread crumbs

1 TB chopped fresh basil OR 1/2 tsp. dried basil, crushed

1 TB chopped fresh rosemary OR 1/8 tsp. dried rosemary, crushed

1/8 tsp. onion salt

Several dashes Tabasco hot pepper sauce

Fresh rosemary, optional

Dried red chili peppers, optional

 

1. In a medium sauce pan combine the broth, mushrooms, and barley. Bring to

boiling;

reduce heat. Simmer, covered, for 12 to 15 minutes or until barley is tender.

 

Drain thoroughly.

 

2. 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.

 

3. 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 halves.

 

4. Bake stuffed peppers, covered, in a 350 degree 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 chili peppers.

 

Makes 4 servings.