Barley-Stuffed Bell Peppers

Ingredients:
1 cup water
1 cup sliced fresh white mushrooms
2/3 cup quick-cooking barley
1 teaspoon instant vegetable bouillon granules
2 large red, yellow, and/or green sweet peppers (about 1 pound)
1 beaten egg
3/4 cup shredded reduced-fat 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 clove garlic, minced
1/4 teaspoon onion salt
several dashes bottled hot pepper sauce
Fresh rosemary (optional)


Serves: Makes 4 servings

Preparation Instructions:
Prep Time: 25 minutes
Cooking Time: 22 minutes

In a medium saucepan combine the water, mushrooms, barley, and bouillon granules. Bring to boiling; reduce heat. 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, breadcrumbs, basil, rosemary, garlic, 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 350° F 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.



Vitamin D Mushrooms!

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CRIMINI Mushrooms

Mushrooms are a natural source of Vitamin D, essential for absorption of calcium and phosphorus in the body. There is nothing synthetic or chemical added. When exposed to UV light, our sliced mushrooms provide 100% DV of Vitamin D in a 3 oz. serving.