Stuffed Barley Bells
From Good4U 12 years ago
- 2 Hours? to make
- Serves 4 - 6
Barley goes Italian with these bell peppers stuffed with ground turkey, chicken, pork or beef with barley and your favorite spaghetti sauce. I must admit I was quite pleased at how well these turned out. I will try a vegetarian version with cheese instead of meat. Read more Recipe From National Foods circa 1972. See less
Ingredients
- 1 pound lean ground chicken (or turkey, beef or pork ) shopping list
- 1/4 cup finely chopped onion shopping list
- 3 tablespoons Italian seasoned bread crumbs shopping list
- 2 tablespoons grated parmesan cheese shopping list
- 1 egg, beaten shopping list
- 1 teaspoon salt or to your taste shopping list
- 1 teaspoon ground black pepper shopping list
- 1-1/2 cups cooked whole grain barley kernels, cooking directions. shopping list
- 3 bell peppers, cut in half and seeded shopping list
- 2 jars (26 ounces each) prepared pasta sauce or your own homemade sauce. shopping list
- Additional grated parmesan cheese, optional or a choice like mozzarella. shopping list
How to make it
- For the Barley
- In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup whole grain barley kernels (also called hulled or hull-less barley) and return to boil.
- Reduce heat to low, cover and cook 50-55 minutes or until barley is tender and most of liquid is absorbed.
- (NOTE: Whole grain barley tends to absorb less moisture than pearl barley and it may be necessary to pour off any unabsorbed liquid after cooking.)
- Place any extra cooked barley in an airtight container and refrigerate or freeze for up to a week. Add to soups, stews, casseroles and salads for extra flavor and fiber. For best results, bring frozen or refrigerated cooked barley to room temperature before using.
- For the Peppers
- Preheat oven to 375° F
- In large bowl, combine ground meat, onion, bread crumbs, Parmesan cheese, egg, salt, pepper, and cooked barley.
- Divide meat-barley mixture into 6 portions. Press each portion into a bell pepper half, forming mixture to the shape of the pepper.
- Spray a 9 x 13 inch baking dish with non-stick cooking spray. Place filled pepper halves in dish. Pour pasta sauce over peppers. Cover tightly with aluminum foil. Bake peppers for 1 hour and 15 minutes.
- To serve, arrange peppers on platter, spooning a portion of sauce over each pepper. Pour remaining sauce from baking dish into container to serve at table. Sprinkle additional grated Parmesan cheese over peppers, if desired, and serve. You could also add mozzarella cheese. It is up to you. I went by the directions but will try a different vegetarian version with cheese instead of meat.
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