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
TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS
Categories Salad Leafy Green Herb Mushroom Pepper Tomato Vegetarian High Fiber Low/No Sugar Barley Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool.
- Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper.
- Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
- Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly.
- Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.
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