Ingredients:
1 cup reduced-sodium chicken broth
1 cup sliced fresh mushrooms
2/3 cup quick-cooking barley
2 large red sweet peppers (about 1 pound) or 2 large yellow sweet peppers (about 1 pound) or 2 large green sweet peppers ( about 1 pound)
1 eggs, beaten
3/4 cup shredded reduced-fat mozzarella cheese ( 3 ounces)
1 large tomatoes, peeled, seeded, and chopped ( about 3/4 cup)
1/2 cup shredded zucchini
1/3 cup soft breadcrumbs
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/8 teaspoon onion salt
3 dashes bottled hot pepper sauce
fresh rosemary (optional)
dried red chili peppers (optional)
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 65 min.