Vegetarian

Stuffed Red Peppers is for Dinner.

Stuffed Red Peppers takes 25 minutes to prepare.

Stuffed Red Peppers takes 30 minutes to cook.

Stuffed Red Peppers makes 6 servings.

The ingredients for Stuffed Red Peppers are:

6 Yellow or Red Bell Peppers
1 cup pearl barley uncooked
1 portabello mushroom (cut into small pieces)
1 can artichoke hearts (quarter the hearts)
handful of sundried tomatoes (optional)
3 tbsp EVOO / separated
splash of white wine
Juice of 1 lemon

Here is how you make Stuffed Red Peppers:

Slice the tops off of peppers and clean seeds out. Stand peppers up in a baking dish and lightly coat with olive oil. Bake peppers at 350 for 10 minutes to slightly roast.Cook barley to package directions.Heat remaining EVOO in skillet, add portabello, artichoke and sundried tomatoes if using. Stir to coat. Add lemon juice and splash of white wine. Stir to coat and cook until soft.Add cooked barley to veggie mixture and stir.Add barley and veggie mixture to the inside of peppers. Add parmesean cheese if desired and put back into oven for approx 25 minutes.Number of Servings: 6Recipe submitted by SparkPeople user MELB328.

The nutritional information for Stuffed Red Peppers is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 234.4

• Total Fat: 5.5 g
• Cholesterol: 0.0 mg
• Sodium: 28.2 mg
• Total Carbs: 41.9 g
• Dietary Fiber: 8.8 g
• Protein: 6.7 g

The dietary needs meet for Stuffed Red Peppers is Vegan