Barley-Stuffed Peppers

Ingredients

• 1 cup sliced fresh mushrooms
• 1 cup water
• 2/3 cup quick-cooking barley
• 1/2 of a vegetable bouillon cube
• 2 large red, yellow, and/or green sweet peppers
• 1 egg, lightly beaten
• 1 large tomato, peeled, seeded, and chopped (about 3/4 cup)
• 3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
• 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

Preparation

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