BARLEY-STUFFED PEPPERS
This is an almost perfect dish for the home cook because it's economical, healthy, and scrumptious! You can whip it up anytime you have leftover cooked barley, brown rice, or quinoa from the night before. You could even reinvigorate a container of rice from last night's Chinese or Indian takeout! For a carnivore's take on this dish, add a cup of browned ground meat in place of 1 cup of the cooked barley or other grain.
Categories Mushroom Pepper Kid-Friendly Dinner Mozzarella Barley Healthy HarperCollins Small Plates
Number Of Ingredients 11
Steps:
- Slice the mushrooms, grate the parmesan, dice the mozzarella, chop the parsley, halve and seed the bell peppers.
- Cook the barley according to the package instructions. Transfer the barley to a bowl and set aside.
- Preheat the oven to 350°F and make sure the oven rack is positioned in the center.
- In a large sauté pan, heat 1 tablespoon of the olive oil over medium-high heat. When the oil is hot and rippling, add half the mushrooms and season with a pinch of salt and a crack of black pepper. Do not touch the pan!
- After 3 to 4 minutes, use tongs to flip one mushroom. If it's not browned to your liking, give them another minute or two. When they're ready, flip all the mushrooms and cook for another 2 to 3 minutes.
- Add the cooked mushrooms to the bowl with the barley and repeat with the remaining mushrooms.
- Add the Parmesan and mozzarella cheeses and the parsley to the bowl and stir to combine.
- Line the pepper halves cut side up on a baking sheet and season each with a pinch of kosher salt.
- Use a large spoon to divide the barley filling evenly among the pepper halves.
- Place the baking sheet in the oven and bake until the filling is hot in the center and the peppers are tender, about 20 minutes.
- Sprinkle the peppers with the bread crumbs and bake for 5 to 10 minutes more, or until the bread crumbs are golden brown.
BARLEY-STUFFED PEPPERS
My mother cooked with barley a lot, so when I found this recipe for stuffed peppers, I know it would be great. I just made a few changes to suit our tastes, and now it's a weekday dinner standby.-Rosella Peters, Gull Lake, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut tops off peppers; remove seeds. In a large kettle, blanch peppers in boiling water for 3 minutes. Drain and rinse in cold water; set aside. In a skillet over medium heat, cook sausage, onion and garlic until onion is tender and sausage is no longer pink; drain. Stir in tomato sauce, barley, thyme, salt and pepper; heat through. Spoon into peppers; place in an ungreased 8-in. square baking dish. Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.
Nutrition Facts :
BARLEY & MUSHROOM STUFFED GREEN BELL PEPPERS
Make and share this Barley & Mushroom Stuffed Green Bell Peppers recipe from Food.com.
Provided by Cindy Hartlin
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned.
- Stir in the barley, parsley, thyme and pepper (ground). Stir in the cheese; set aside.
- Rinse the bell peppers. Cut off the tops; remove and discard the seeds and pith.
- If necessary, make a thin slice on the bottom of each pepper to balance. Spoon 1/4 of the mixture into each pepper.
- Stand the peppers upright in a baking dish just large enough to accommodate them.
- Pour the sauce into the baking dish.
- Bake 30 minutes or until the peppers are tender.
BARLEY-STUFFED BELL PEPPERS
These stuffed peppers use barley filling instead of old-fashioned hamburger stuffing, but they're just as comforting. For an eye-catching presentation, use two different colors of sweet peppers.
Provided by Dancer
Categories Grains
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan combine the broth, mushrooms, and barley.
- 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, bread crumbs, basil, rosemary, 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 degree 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 and dried red chili peppers.
Nutrition Facts : Calories 186.8, Fat 2.8, SaturatedFat 0.7, Cholesterol 46.5, Sodium 72.2, Carbohydrate 33.1, Fiber 8, Sugar 5.9, Protein 8.9
STUFFED GREEN PEPPERS I
Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.
Provided by Suzanne M. Munson
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
- In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
- Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
- Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
Nutrition Facts : Calories 462.8 calories, Carbohydrate 35.5 g, Cholesterol 88.6 mg, Fat 24.3 g, Fiber 3.5 g, Protein 27.2 g, SaturatedFat 12.5 g, Sodium 970.6 mg, Sugar 12.2 g
More about "barley mushroom stuffed green bell peppers recipes"
BARLEY STUFFED GREEN PEPPERS RECIPE
From recipeland.com
Servings 4Calories 459 per servingTotal Time 1 hr
BARLEY STUFFED BELL PEPPERS | RICARDO - RICARDO CUISINE
From ricardocuisine.com
5/5 (17)Total Time 1 hr 20 minsCategory Main DishesCalories 240 per serving
STUFFED PEPPERS WITH RICE AND MUSHROOMS - JAMIE GELLER
From jamiegeller.com
EASY BARLEY STUFFED PEPPERS WITH BASIL & FETA (VEGAN)
From naturallieplantbased.com
BELL PEPPERS STUFFED WITH MUSHROOMS, BEEF AND BARLEY
From thymeforcookingblog.com
23 BELL PEPPER RECIPES WITH RANGE - YAHOO NEWS CANADA
From ca.news.yahoo.com
BARLEY & MUSHROOM STUFFED GREEN BELL PEPPERS RECIPE
From recipeofhealth.com
MEXICAN BARLEY STUFFED PEPPERS — NOURISHING PLATE
From nourishingplate.com
PEPPERS STUFFED WITH BEEF, MUSHROOMS & BARLEY · …
From thymeforcookingblog.com
MUSHROOM, BARLEY AND KALE STUFFED PEPPERS - HOW TO EAT
From howtoeat.ca
BARLEY MUSHROOM STUFFED GREEN BELL PEPPERS RECIPES
From therecipeshack.com
BARLEY STUFFED PEPPERS - THE CULINARY CELLAR
From theculinarycellar.com
VEGETARIAN STUFFED PEPPERS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
VEGETARIAN BARLEY-STUFFED PEPPERS - BETTER HOMES & GARDENS
From bhg.com
MUSHROOM STUFFED PEPPERS - MUSHROOM
From morewithmushrooms.com
BARLEY-STUFFED RED PEPPERS RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
VEGGIE PEARL BARLEY STUFFED PEPPERS WITH MUSHROOMS
From socook.co.uk
MUSHROOM, BARLEY AND KALE STUFFED PEPPERS - HOW TO EAT
From howtoeat.ca
BARLEY STUFFED PEPPERS - PEPPER BOWL
From pepperbowl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love