Click here for COVID-19 & Vaccine Information

The COVID Vaccines for ages 6 months and older have been approved by the CDC, and will be available by appointment only at Pediatrics at Perkins location the week of July 5th.

Heart Healthy

These barley stuffed peppers make a great vegetarian entrée that packs a high-fiber punch. You’ll never miss the beef with the low-fat, high-protein bean and barley stuffing. The high fiber in barley may help stave off hunger and studies have also found that barley may reduce bad cholesterol and triglycerides.

Spread the love

Ingredients

    • 1/2 cup barley
    • 1 1/2 cups low sodium vegetable broth
    • 3/4 cup diced zucchini
    • 1 cup black beans, pureed
    • 1/2 cup corn
    • 1/2 cup chopped Vidalia onions
    • 2 garlic cloves, minced
    • 1 cup shredded low-fat cheddar cheese
    • 1 3/4 cups no salt added tomato sauce
    • 1 tsp chili powder
    • Cayenne pepper to taste
    • 4 bell peppers tops cut off, seeds and ribs removed

Preparation

    • Preheat oven to 350°. In a small saucepan over high heat, boil barley in broth until tender, about 30 to 45 minutes. In a large bowl, combine barley, zucchini, black beans, corn, onion, garlic, cheddar cheese, 1/2 cup of tomato sauce, chili powder and cayenne pepper and mix together thoroughly.
    • Spoon mixture into peppers. In a small casserole dish, spread 1/4 cup of tomato sauce. Place stuffed peppers, standing, in casserole dish. Pour remaining tomato sauce on top of stuffed peppers.* Bake for 45 minutes, covered.
    • *Make ahead tip: Keep covered stuffed peppers in refrigerator for up to 24 hours before baking.

Nutrition Facts

Serves 4

Serving size: 1 stuffed pepper

Per Serving: Calories: 293 Fat: 3g Saturated Fat: 1g Cholesterol: 6mg Sodium: 268mg Carbohydrates: 53g Fiber: 13g Protein: 17g


Copyright 2016-2021 © Baldwin Publishing, Inc. All rights reserved.
Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.

Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

Learn more about Baldwin Publishing Inc. editorial policyprivacy policy, ADA compliance and sponsorship policy.

No information provided by Baldwin Publishing, Inc. in any article or in any Health eCooking® video, recipe, article and/or other Health eCooking product or service is a substitute for medical advice or treatment for any medical condition. Baldwin Publishing, Inc. strongly suggests that you use this information in consultation with your doctor or other health professional. Use or viewing of any Baldwin Publishing, Inc. article or any Health eCooking® video, recipe, article and/or other Health eCooking product or service signifies your understanding and agreement to the disclaimer and acceptance of these terms of use.