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Ingredientes
- 1 Tbsp. vegetable oil
- 2 c. mushrooms, minced
- 1 c. onions, minced
- 1 1/2 c. pearl barley, cooked
- 2 Tbsp. parsley, minced
- 1/4 tsp thyme
- 1/4 tsp pepper
- 1 c. monterey jack, shredded
- 4 med bell peppers
- 1 c. marinara sauce
Direcciones
- Preheat oven to 350F. Heat the oil in a large skillet. Add in mushrooms and onions and cook, stirring till the onions are browned. Stir in the barley, parsley, thyme and pepper(grnd). Stir in the cheese; set aside. Rinse the bell peppers. Cut off the tops; remove and throw away the seeds and pith. If necessary, make a thin slice on the bottom of each pepper to balance. Spoon 1/4 of the mix into each pepper. Stand the peppers upright in a baking dish just large sufficient to accommodate them. Pour the sauce into the baking dish. Bake 30 min or possibly till the peppers are tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 140 | 42% |
| Total Fat 15.85g | 20% |
| Saturated Fat 7.11g | 28% |
| Trans Fat 0.09g | |
| Cholesterol 31mg | 10% |
| Sodium 450mg | 19% |
| Potassium 663mg | 19% |
| Total Carbs 36.28g | 10% |
| Dietary Fiber 7.0g | 23% |
| Sugars 12.21g | 8% |
| Protein 13.04g | 21% |
