Heart Healthy Vegetarian Stuffed Peppers Recipe
Barley-stuffed peppers pack a high-fiber punch in this deliciously savory vegetarian recipe. Chopped onions, cheddar cheese, and puréed black beans create the base of the heart-healthy filling.
Ingredients
Recipe yields 4 servings
1/2 cup barley
1 1/2 cups low sodium vegetable broth
3/4 cup diced zucchini
1 cup black beans, pureed
1/2 cup corn
1/2 cup chopped Vidalia onions
2 garlic cloves, minced
1 cup shredded low-fat cheddar cheese
1 3/4 cups no salt added tomato sauce
1 tsp chili powder
Cayenne pepper to taste
4 bell peppers tops cut off, seeds and ribs removed
Helpful how to videos
Directions
Step 1
Preheat oven to 350°. In a small saucepan over high heat, boil barley in broth until tender, about 30 to 45 minutes. In a large bowl, combine barley, zucchini, black beans, corn, onion, garlic, cheddar cheese, 1/2 cup of tomato sauce, chili powder and cayenne pepper and mix together thoroughly.
Step 2
Spoon mixture into peppers. In a small casserole dish, spread 1/4 cup of tomato sauce. Place stuffed peppers, standing, in casserole dish. Pour remaining tomato sauce on top of stuffed peppers.* Bake for 45 minutes, covered.
Step 3
*Make ahead tip: Keep covered stuffed peppers in refrigerator for up to 24 hours before baking.
Time: 90 minutes
Servings: 4
Calories: 293
Make this for:
Dietary Review:
Nutrition facts
Serving Size: 1 stuffed pepper
Per serving:
calories:293
total fat:3g
sat fat:1g
cholesterol:6mg
sodium:268mg
total carb:53g
fibers:13g
proteins:17g
Thank you!