Categories: Not Tried

Ingredients

• 1 cup uncooked quick-cooking barley
• 3 cups vegetable or mushroom broth
• 3 large red bell peppers
• 2 Tbs. olive oil
• 1 large onion, peeled and diced
• 1 Tbs. minced garlic
• 6 oz. pre-sliced portobello mushrooms, cubed
• 4 oz. feta cheese, crumbled
• 1 tsp. lemon juice
• 1/3 cup chopped flat-leaf parsley
• Hot pepper sauce to taste
• Salt and freshly ground black pepper
• Parsley sprigs for garnish

Directions

1. Combine barley and 2 cups vegetable broth in saucepan. Bring to a boil, reduce heat to medium-low, cover and cook until tender, 10 to 15 minutes.

2. Meanwhile, slice tops off red peppers, and remove seeds and inner membranes. Reserve tops for later use. Place peppers on steaming rack over boiling water, and cover saucepan. Steam peppers for about 15 minutes, or until tender but not soft. Remove from heat, and set aside until cool enough to handle.

3. Heat oil in large skillet over medium heat until hot. Sauti onion and garlic until onion becomes translucent, about 5 minutes. Add barley and any remaining cooking liquid, and stir until grains are coated with oil. Add mushrooms and remaining 1 cup vegetable broth, and sauti mixture for about 5 minutes, or until mushrooms soften and liquid absorbed. Stir in feta, lemon juice, parsley, hot pepper sauce, and salt and pepper to taste, and cook about 2 minutes more. Remove from heat.

4. Stand peppers upright, and spoon barley mixture into them. Fill each pepper, and serve with tops over the filling or propped alongside. Garnish with parsley and serve.

5. PER SERVING:

6. 460 Calories

7. 14 Protein

8. 19g Total Fat (7G Saturated Fat)

9. 62g Carbohydrates

10. 35mg Cholesterol

11. 900mg Sodium

12. 13g Fiber

13. 13g Sugars

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