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| Home -> [Entrees, Herbs & Spices, Meats, Peppers] -> [Barley stuffed peppers Recipe] |
Barley stuffed peppers
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Entrees, Herbs & Spices, Meats, Peppers |
Rating: |
0 |
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Ingredients:
| 4
| med | Pepper green | | 1
| cup | Onion chopped | | 1
| tbsp | Garlic clove minced | | 1/4
| tbsp | Thyme, ground | | 1
| cup | Barley, dry | | 8
| oz | Tomato Sauce, canned | | 1
| oz | Cheddar Cheese |
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Procedures:
| 1 | Cut top and stem off the peppers. | | 2 | Clean out seeds and inside ribs. | | 3 | Chop onion into course cubes. | | 4 | Cook the barley per box instructions. | | 5 | Pre-heat an oven to 350 degrees. | | 6 | Bring water to a boil in a pot big enough to hold the four peppers. | | 7 | Add peppers to boiling water for about 2 or 3 minutes or until crisp-tender (not soft). | | 8 | Stir fry the onions, garlic, and spices over medium heat for about 7 minutes. | | 9 | Grate the cheddar cheese. | | 10 | Stir in the barley, grated cheddar cheese and tomato sauce and mix well then remove from heat. | | 11 | Place peppers in an 8 inch glass pie dish. | | 12 | Fill peppers with mixture, cover them with foil and bake in the oven for 25 to 30 minute |
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