Kat's Stuffed Peppers
- Number of Servings: 4
Ingredients
4 medium peppers. (2 yellow and 2 red are a nice touch) 4 cups cooked barley1 cup Edamame (Soy beans, cooked and shelled)1 can (10.5 oz) diced tomatoes1/2 of Kat's Lemon Basil Pesto recipe
In a large bowl combine cooked barley, diced tomatoes, Edamane and 1/2 of Kat's Lemon Basil Pesto. Mix thoroughly.
Gut, clean and steam 4 peppers until al dente. Set aside to cool.
Stuff peppers with barley mixture. Place in baking dish. Bake for 30 minutes. Sprinkle with additional Parmesan cheese. Melt. Serve
Number of Servings: 4
Recipe submitted by SparkPeople user OUCI81TOO.
Gut, clean and steam 4 peppers until al dente. Set aside to cool.
Stuff peppers with barley mixture. Place in baking dish. Bake for 30 minutes. Sprinkle with additional Parmesan cheese. Melt. Serve
Number of Servings: 4
Recipe submitted by SparkPeople user OUCI81TOO.
Nutritional Info Amount Per Serving
- Calories: 362.1
- Total Fat: 6.9 g
- Cholesterol: 4.9 mg
- Sodium: 256.1 mg
- Total Carbs: 64.8 g
- Dietary Fiber: 9.0 g
- Protein: 14.0 g
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