1,000 Veg Recipes - Barley-Stuffed Peppers

[Guest guest]

* Exported from MasterCook *

 

Barley-Stuffed Peppers

 

Recipe By :1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 large green or red bell peppers (or 4 small)

1 tablespoon vegetable oil

1/2 cup chopped onions

2 cloves garlic -- minced

1 1/2 cups chopped tomatoes

1/4 cup snipped fresh dill

1/4 cup chopped fresh parsley

3 cups cooked barley

1/2 teaspoon salt, or to taste

1/4 teaspoon pepper

 

Preheat oven to 375F.

 

If using large peppers, cut then in half through the stem, discard seeds and

pith; or, if using small peppers, cut off the top with the stem, then remove

seeds ans pith. Blanch in boiling water 4 minutes; drain.

 

In a medium skillet, heat the oil over medium-high heat. Add the onions and

garlic; cook, stirring until softened, about 2 minutes. Add the tomatoes, dill,

and parsley. Cook, stirring until tomatoes are softened, about 3 minutes. Stir

in the barley, salt, and pepper. Spoon 1/4 of the barley mixture into each of

the prepared pepper shells.

 

Bake 20 minutes or until filling is heated through.

 

Variation: Add 1/4 cup grated Parmesan cheese when you add the barley.

 

Description:

" I like these peppers with Parmesan cheese, as suggested in the

variation. "

 

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

 

Per Serving (excluding unknown items): 201 Calories; 4g Fat (18.2% calories from

fat); 4g Protein; 39g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 13mg

Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0