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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 263.3
  • Total Fat: 14.8 g
  • Cholesterol: 71.8 mg
  • Sodium: 778.9 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 4.8 g
  • Protein: 14.5 g

View full nutritional breakdown of Barley-Stuffed Peppers with Apples, Pecans, and Stilton Cheese calories by ingredient
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Barley-Stuffed Peppers with Apples, Pecans, and Stilton Cheese

Submitted by: STRAY_CAT
Barley-Stuffed Peppers with Apples, Pecans, and Stilton Cheese

Introduction

I made this recipe up one night to use up some leftover Stilton. It's a flavourful, low-fat, low-calorie main dish that goes great with a green salad and maybe some whole-wheat rolls.
Stilton is a very strong-flavoured cheese, so you can get away without adding very much to keep the fat content of these peppers low. You might prefer to use a different kind of cheese or use less if you don't like the flavour of Stilton.
Brown rice can be substituted for the barley if you prefer.
This recipe makes 12 servings, but is easy to halve. Or else you can make the full amount of stuffing and save some for another purpose -- it's wonderful cold on salads or warm in pitas.
TIP: the barley can be prepared early in the day and refrigerated until needed.
I made this recipe up one night to use up some leftover Stilton. It's a flavourful, low-fat, low-calorie main dish that goes great with a green salad and maybe some whole-wheat rolls.
Stilton is a very strong-flavoured cheese, so you can get away without adding very much to keep the fat content of these peppers low. You might prefer to use a different kind of cheese or use less if you don't like the flavour of Stilton.
Brown rice can be substituted for the barley if you prefer.
This recipe makes 12 servings, but is easy to halve. Or else you can make the full amount of stuffing and save some for another purpose -- it's wonderful cold on salads or warm in pitas.
TIP: the barley can be prepared early in the day and refrigerated until needed.

Number of Servings: 12

Ingredients

    - 1 cup pearl barley
    - 3 cups chicken broth or water
    - 1 lb. ground chicken
    - 1 tsp olive oil
    - 1 large apple, chopped
    - 1 small onion, chopped
    - 4 cloves garlic, minced
    - kosher salt and pepper to taste
    - garlic and herb seasoning mixture, or Italian seasoning mixture, or a combination of basil, oregano, parsley, and rosemary
    - 1/2 cup pecans halves or pieces
    - 6 large red peppers
    - 6 oz. Stilton cheese (blue cheese would work as well)

Directions

In medium saucepan over high heat, bring water or stock to a boil. Add barley. Reduce heat to medium-low and cover. Cook 45 minutes, until barley is tender and liquid is absorbed.
Halve peppers lengthwise and seed, keeping some green stem. Blanch peppers in pan of boiling, salted water 2 minutes; set on paper towels to dry and cool. Or microwave on high 3 minutes. Set peppers, cut side up, on rimmed baking sheet.
Heat large non-stick skillet on medium. Crumble in chicken. Cook, stirring, until well browned. Transfer to large bowl.
In same skillet, heat olive oil. Add onion and garlic, and saute until onion begins to soften, about 4 minutes. Add apple. Season with kosher salt, pepper, and herbs to taste. Continue to saute until apple begins to soften, about 5 more minutes. Add to chicken in bowl. Stir in cooked barley and half the Stilton, crumbled. Stuff mixture into pepper halves. Cover loosely with foil.
Bake in preheated 350F oven for 30 minutes. Uncover. Sprinkle with remaining Stilton. Bake 10 minutes, until peppers are tender and cheese melts.
Makes 12 servings -- plenty for leftovers! Each serving is one pepper half.

Number of Servings: 12

Recipe submitted by SparkPeople user STRAY_CAT.






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