Barley-Stuffed Peppers with Apples, Pecans, and Stilton Cheese
- Minutes to Prepare:
- Minutes to Cook:
- 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)
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.
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.
Nutritional Info 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
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