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 :
THE BEST STUFFED PEPPERS
We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
- Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
- Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
- Arrange a rack in the center of the oven and preheat to 450 degrees F.
- Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.
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
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.
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