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

Click here for preparation method.

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