Barley-stuffed Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Veg05 | 4 | Servings |
INGREDIENTS
| 4 | Green or red bell peppers | |
| 1 | T | Vegetable oil |
| 1/2 | c | Chopped onions |
| 2 | Cloves garlic, minced | |
| 1 1/2 | c | Chopped tomatoes |
| 1/4 | c | Snipped fresh dill |
| 1/4 | c | Chopped fresh parsley |
| 3 | c | Cooked barley |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
Preheat oven to 375 degrees. Cut off top of peppers, then remove seeds and 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. Recipe by: 1,000 Vegetarian Recipes-Carol Gelles Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 594
Calories From Fat: 48
Total Fat: 5.6g
Cholesterol: 0mg
Sodium: 442.5mg
Potassium: 749.6mg
Carbohydrates: 124.6g
Fiber: 25.3g
Sugar: 4.2g
Protein: 16.6g