Serves: 4
Total Calories: 455
In a saucepan over medium-high heat, combine broth, mushrooms and barley. Bring to a boil; reduce heat to low. Cover and simmer for 12 to 15 minutes, until barley is tender. Drain well. Meanwhile, fill a separate saucepan with water and bring to a boil. Add pepper halves and boil for 3 minutes; drain on paper towels. In a bowl, stir together barley mixture, 1/2 cup cheese and remaining ingredients. Arrange pepper halves in an ungreased 2-quart casserole dish; fill with barley mixture. Cover and bake at 350 degrees for 20 to 25 minutes, until tender and heated through. Sprinkle remaining cheese over peppers. Return to oven until cheese melts, about 2 minutes.
Tip: Let the kids help with meals...a sure way to get them interested in healthy choices! Younger children can scrub vegetables and tear salad greens. Older kids can measure, chop, stir and take part in meal planning and shopping. Give ’em a chance...they may just surprise you!
This Veggie-Stuffed Peppers recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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