Try this Barley Stuffed Green Peppers recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F. Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned. Stir in the barley, parsley, thyme and pepper(ground). Stir in the cheese; set aside. Rinse the bell peppers. Cut off the tops; remove and discard the seeds and pith. If necessary, make a thin slice on the bottom of each pepper to balance. Spoon 1/4 of the mixture into each pepper. Stand the peppers upright in a baking dish just large enough to accommodate them. Pour the saice into the baking dish. Bake 30 minutes or until the peppers are tender. ~--
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Serving Size: 1 Serving (377g) | ||
Recipe Makes: 4 | ||
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Calories: 526 | ||
Calories from Fat: 125 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 19 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 26.4mg | 8 % | |
Sodium 431.5mg | 15 % | |
Potassium 861.1mg | 23 % | |
Total Carbohydrate 85g | 25 % | |
Dietary Fiber 18g | 72 % | |
Sugars, other 67g | ||
Protein 19.1g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 526
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