Mushroom Barley Stuffed Pepper

adminFood!, Grains, Main Ingredient, Recipe Box, Seasonal Eating: Fall, Seasonal Eating: Summer, Seasonal Eating: Winter, Vegetables
Mushroom Barley Stuffed Pepper
Serves 4
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Ingredients
  1. 1 cup uncooked barley
  2. 3 cups low sodium vegetable broth
  3. 4 bell peppers, halved and seeded. Choose green, red, orange or yellow.
  4. 1 tbsp oil
  5. 2 green onions, diced
  6. ½ cup mushrooms, diced
  7. 1 clove garlic
  8. 1 tsp Italian seasoning
  9. salt and pepper
  10. 1 tomato, seeded and diced
  11. ½ cup cheese (of choice)
  12. Optional add ins: ground beef, olives, cubes of feta cheese, lemon juice
Instructions
  1. Preheat oven to 400 degrees F. Lined baking sheet with parchment paper.
  2. In a medium sauce pan, cook the grain according to package directions; substitute vegetable broth for water.
  3. Take peppers and lay on baking sheet, face down. Roast for 20 minutes.
  4. While roasting, heat a large skillet. Once hot slice green onions, diced tomato.
  5. Heat oil in skillet – add green onions, 1 tsp dried basil, 1 tsp Italian seasoning, salt and pepper. Stir for 2 minutes. Stir in diced tomato. Cook for 5 minutes.
  6. Add cooked grain until heated through.
  7. Mix in crumbled or shredded cheese. (1/2 cup cheese).
  8. Spoon grain mixture into pepper halves. Heat through for 5 minutes.
Recipe Variations
  1. • Try adding in other vegetables such as diced mushrooms
  2. • Various grains can be used for stuffed peppers: Try barley, rice, quinoa, alphabet pasta, rice.
  3. • Top with different kinds of cheeses – feta cheese.
  4. • Add in cooked ground beef or veggie ground round.
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