MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Barley-Stuffed Peppers
Categories: Grains, Cheese, Herbs, Chilies, Mushrooms
Yield: 4 Servings

1 c Chicken broth
1 c Sliced fresh mushrooms
2/3 c Quick-cooking barley
2 lg Red, yellow, and/or green
- bell peppers
1 lg Egg; beaten
3/4 c Shredded mozzarella cheese
1 lg Tomato, peeled, seeded,
- chopped
1/2 c Shredded zucchini
1/3 c Soft bread crumbs
1 tb Snipped fresh basil
+=OR=+
1/2 ts Dried basil; crushed
1 ts Snipped fresh rosemary
+=OR=+
1/8 ts Dried rosemary; crushed
1/8 ts Onion salt
Several dashes bottled hot
- pepper sauce
Fresh rosemary (opt)
Dried red chilies

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 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 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. Garnish with fresh rosemary and dried red chile
peppers.

Makes: 4 servings

Better Homes & Gardens | January 2017

MM Format by Dave Drum - 28 January 2017

Uncle Dirty Dave's Archives

MMMMM

... "Full effort is full victory." -- Mahatma Ghandi
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)