Categories: Vegetables

Ingredients

• 1 cup water
• 1 cup sliced fresh mushrooms
• 2/3 cup quick-cooking barley
• 1 tsp. instant vegetable bouillon granules
• 2 large red, yellow, purple, white, and/or green sweet peppers (1lb. total)
• 1 egg, beaten
• 2 oz. finely shredded Parmesan or Romano cheese (1/4 cup)
• 1 large tomato, seeded and chopped (about 3/4 cup)
• 1/2 cup bias-sliced haricots verts (French string beans) or thin green beans
• 3 Tbsp. fine dry bread crumbs
• 1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
• 1 tsp. snipped fresh rosemary or 1/4 tsp. dried rosemary, crushed
• 1/8 tsp. salt
• 1/8 tsp. crushed red pepper
• Finely shredded Parmesan or Romano cheese (optional)

Directions

1. Combine the water, mushrooms, barley and bouillon granules in a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until barley is tender. Drain, if necessary.
2. Cut sweet peppers in half lengthwise; remove seeds and membranes. Cook pepper halves in boiling water for 1 to 3 minutes. Drain on paper towels.
3. Preheat oven to 350 degrees. Stir together the egg, the 1/4 cup cheese, the tomato, haricots verts, or thin green beans, bread crumbs, basil, rosemary, salt, and crushed red pepper in a mixing bowl. Stir in cooked barley mixture. Place peppers, cut side up, in a 2-quart rectangular baking dish. Spoon barley mixture into the pepper halves.
4. Bake peppers, covered, for 25 to 35 minutes or until filling is heated through. If desired, sprinkle peppers with additional cheese.

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