1 cup reduced-sodium chicken
broth
1 cup sliced fresh mushrooms
2/3 cup quick-cooking barley
2 large red, yellow, and/or green sweet peppers (about 1 pound)
1 egg, beaten
3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
1 large tomato, peeled, seeded, and chopped (about 3/4 cup)
1/2 cup shredded zucchini
1/3 cup soft bread crumbs
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil,
crushed
1 teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary,
crushed
1/8 teaspoon onion salt
Several dashes bottled hot pepper sauce
Fresh rosemary (optional)
Dried red chili peppers (optional)
In a medium saucepan combine
the broth, mushrooms, and barley. Bring to boiling; reduce heat.
Simmer, covered, for 12 to 15 minutes or until barley is tender.
Drain thoroughly.
Cut sweet peppers in half
lengthwise; remove seeds and membranes. If desired, precook pepper
halves in boiling water for 3 minutes. Drain on paper towels.
In a medium mixing bowl
stir together the egg, 1/2 cup of the cheese, the tomato, zucchini,
bread crumbs, basil, rosemary, onion salt, and bottled hot pepper
sauce. Stir in cooked barley mixture. Place peppers, cut side
up, in a 2-quart rectangular baking dish. Spoon barley mixture
into the pepper halves.
Bake stuffed peppers,
covered, in a 350 degree oven for 20 to 25 minutes or until filling
is heated through. Sprinkle remaining cheese over the peppers.
Return to oven; bake 2 minutes more. Carefully transfer peppers
to a serving platter. If desired, garnish with fresh rosemary
and dried red chili peppers.
