Low-Fat & Luscious Vegetarian

[Guest guest]

* Exported from MasterCook *

 

Barley-Stuffed Peppers

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 106

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup water

1 cup sliced fresh mushrooms

2/3 cup quick-cooking barley

1 teaspoon instant vegetable bouillon granules

2 large red or yellow and green sweet peppers

(about 1 pound)

1 beaten egg

3/4 cup shredded reduced-fin mozzarella cheese -- (3 ounces)

1 large tomato -- peeled,

seeded and chopped -- (about 3/4 cup)

1/2 cup shredded zucchini

1/3 cup soft bread crumbs

1 tablespoon snipped fresh basil

OR 1/2 teaspoon dried basil -- crushed

1 teaspoon snipped fresh rosemary

OR 1/8 teaspoon dried rosemary crushed

1/4 teaspoon onion salt

Several dashes bottled hot pepper sauce

Fresh rosemary -- (optional)

Dried red chili peppers -- (optional)

 

These stuffed peppers use barley filling instead of Mom's old-fashioned

hamburger stuffing, but they're just as comforting. For an eye-catching

presentation use two different colored sweet peppers .

 

In a medium saucepan combine the water, mushrooms, barley, and bouillon

granules. Bring to boiling; reduce beat. Simmer, covered, for 12 to 15

minutes or until barley is tender. Drain thoroughly.

 

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.

 

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.

 

Bake stuffed peppers, covered, in a 350F 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 main-dish servings.

 

Preparation Time: 20 minutes. Baking Time: 22 minutes

 

231 Calories; 5 G Total fat; 3 G Saturated fat; 65 MG Cholesterol; 514 MG

Sodium; 33 G Carbohydrate; 4 G Fiber; 13 G Protein. Exchanges: 2 starch, 1

vegetable, 1 lean meat.

 

 

 

 

 

- - - - - - - - - - - - - - - - - -