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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 200.5
  • Total Fat: 9.5 g
  • Cholesterol: 5.0 mg
  • Sodium: 168.9 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 7.2 g
  • Protein: 8.7 g

View full nutritional breakdown of Barley Stuffed Peppers with Mushrooms and Rabe calories by ingredient
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Barley Stuffed Peppers with Mushrooms and Rabe

Submitted by: PIXIESTIX6669

Introduction

Barley, broccoli rabe and mushrooms replace the traditional rice and peas in this recipe. Spinach, escarole or kale can replace the rabe...quinoa, bulgar or orzo can replace the barley...makes a fabulous side dish for lunch or dinner. Filling makes a great substitute for risotto. Barley, broccoli rabe and mushrooms replace the traditional rice and peas in this recipe. Spinach, escarole or kale can replace the rabe...quinoa, bulgar or orzo can replace the barley...makes a fabulous side dish for lunch or dinner. Filling makes a great substitute for risotto.
Number of Servings: 4

Ingredients

    2 Organic large red peppers, cut in half
    12 Large mushrooms, chopped
    4 Tbsps imported Romano cheese
    2 Cups cooked broccoli rabe
    2 Organic tomatoes, chopped
    2 Tbsps extra virgin olive oil
    1 Cup organic low sodium chicken broth
    1 Clove elephant garlic, chopped
    To taste:
    Oregano
    Ground black pepper

Directions

Coat each pepper half with a bit of olive oil; place in shallow baking dish.
In a large skillet, lightly saute garlic; add mushrooms and saute until browned; sprinkle oregano and black pepper to taste...add broccoli rabe and barley; heat through, stirring frequently.
Stir in chicken broth and 2 tbsps cheese; heat until broth has been absorbed by mixture.
Spoon mixture into pepper halves; top with tomatoes and remainder of cheese;
Run under broiler for 10 minutes until cheese is browned
Serve immediately.

Serving Size: 4 Half pepper servings

Number of Servings: 4

Recipe submitted by SparkPeople user PIXIESTIX6669.






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