Stuffed Green Peppers with Barley and Veggies: Tender green peppers filled with a savory barley, vegetable, and beef broth mixture, topped with tomato sauce and melted mozzarella cheese.
90 minutes, 6 Peppers
| 1 Tbsp | Vegetable oil |
| ¾ cup | Finely chopped onion |
| ½ cup | Finely chopped carrot |
| ½ cup | Finely chopped celery |
| 2 tsp | Minced garlic (about one clove) |
| 2 ¼ cups | Beef broth |
| ½ tsp | Oregano |
| ¼ tsp | Basil |
| ¼ tsp | Salt |
| ⅛ tsp | Pepper |
| 1 cup | Barley |
| 6 | Green peppers (about 2 1/2 lbs) |
| ½ cup | Tomato sauce |
| 1 ½ oz | Shredded vegan (or not) mozzarella cheese (about 6 tablespoons) |
| 1. In a medium saucepan over medium-high heat, add hot oil (1 tbsp). |
| 2. Add the onion (3/4 cup), carrots (1/2 cup), celery (1/2 cup), and minced garlic (2 tsp). |
| 3. Cook for about 5 minutes, stirring occasionally. |
| 4. Add the beef broth (2 1/4 cups), oregano (1/2 tsp), basil (1/4 tsp), salt (1/4 tsp), and pepper (1/8 tsp). |
| 5. Bring the mixture to a boil. |
| 6. Add barley (1 cup); reduce heat. |
| 7. Cover the saucepan and let it simmer for about 1 hour or until the barley is tender, stirring occasionally. © FirstPageRecipes.com |
| 8. Meanwhile, remove the tops and seeds from peppers (6 green peppers). Optional: Save the top and stem for serving |
| 9. In a large saucepan, bring water to a boil. |
| 10. Add the peppers to the boiling water. (And the saved tops/stems if keeping those) |
| 11. Reduce the heat to low and cover the saucepan. |
| 12. Let the peppers simmer for about 5-7 minutes or until they are tender-crisp. |
| 13. Preheat your oven to 375°f. |
| 14. Arrange the peppers in a 1 1/2-quart shallow baking dish. |
| 15. Stir tomato sauce (1/2 cup) into the barley mixture. |
| 16. Spoon an equal amount of the barley filling into each pepper, approximately 3/4 cup. |
| 17. Sprinkle each pepper with shredded part-skim mozzarella cheese (6 tbsp). |
| 18. Cover the baking dish loosely with foil and bake for about 20-25 minutes. |
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