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Barley Stuffed Peppers
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Rating: 4.0/5 (40 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven, Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 238
% Daily Value**
Total Fat 3g
5%
Saturated Fat 2g
3%
Unsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 58mg
2%
Total Carbohydrate 44g
15%
Dietary Fiber 10g
40%
Sugars 6g
Protein 9g
Vitamin A  10%Vitamin C  29%
Calcium  9%Iron  13%
Potassium  15%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Barley Stuffed Peppers

Recipe Tags: Vegetable Recipes

Date Added: December 25, 2015
If you like the wild flavors that peppers offer, this recipe will give you the perfect snack: peppers stuffed with cheese, onions, barley garlic, and spices. Try complementing it with a spicy-food friendly beer, such as a white ale (e.g. Blue Moon).

Ingredients:

4 Bell Peppers green
1 cup Onion chopped
1 tablespoon Clove Of Garlic minced
1/4 teaspoon Ground Thyme Leaves
1 cup Dry Barley
8 oz Canned Marinara Sauce
1 oz Cheddar Cheese
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Directions:

1. Cut top and stem off the peppers.

2. Clean out seeds and inside ribs.

3. Chop onion into course cubes.

4. Cook the barley per box instructions.

5. Pre-heat an oven to 350 degrees.

6. Bring water to a boil in a pot big enough to hold the four peppers.

7. Add peppers to boiling water for about 2 or 3 minutes or until crisp-tender (not soft).

8. Stir fry the onions, garlic, and spices over medium heat for about 7 minutes.

9. Grate the cheddar cheese.

10. Stir in the barley, grated cheddar cheese and tomato sauce and mix well then remove from heat.

11. Place peppers in an 8 inch glass pie dish.

12. Fill peppers with mixture, cover them with foil and bake in the oven for 25 to 30 minutes.

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Dietary Notes:
This recipe is very low-sodium with 58.25mg per serving and low-cholesterol with 7.5mg per serving

This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving. This recipe is high in Vitamin C with 29% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Tomato, Cheese, Malt, Garlic, Onion allergies.
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