| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 1 | servings | ||
INGREDIENTS
| 1 | c | Water |
| 1 | c | Diced onion |
| 1 | c | Diced carrot |
| 1 | Clove garlic; minced | |
| 1/2 | c | Pearl barley |
| 1 | Chicken bouillon cube | |
| 1 | ts | Hickory smoke salt |
| 1/2 | ts | Poultry seasoning |
| 2 | c | Grated zucchini |
| 2 | Egg whites | |
| 1/2 | c | Barbecue sauce; (I used Hunt's original) |
| 6 | Green bell pepper halves |
INSTRUCTIONS
Add onion, carrots, garlic, bullion, salt, poultry seasoning and barley to water in a saucepan. Bring to a boil and simmer for 25 to 30 minutes. Stir in the zucchini, egg whites and barbecue sauce. Remove seeds from pepper halves and place the peppers in a steamer or microwave. Steam for 5 minutes. Fill halves with the barley mixture and bake at 350/ for 40 minutes or until the filling is firm. Add more barbecue sauce, if desired. 1 pepper half is approximately 130 calories without added sauce. Posted to fatfree digest by "robert hoffman" <rwhoffman@powernetonline.com> on Jan 11, 1999, converted by MM_Buster v2.0l.
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