Veggie-Stuffed Peppers

Serves: 4
Total Calories: 455


1 cup vegetable or chicken broth
1 cup sliced mushrooms
2/3 cup quick-cooking barley, uncooked
2 green peppers, halved lengthwise
3/4 cup shredded mozzarella cheese, divided
1 egg, beaten
3/4 cup tomato, chopped
1/2 cup zucchini, shredded
1/3 cup soft bread crumbs
1/2 teaspoon dried basil
1/8 teaspoon dried rosemary
1/8 teaspoon onion salt
hot pepper sauce to taste


In a saucepan over medium-high heat, combine broth, mushrooms and barley. Bring to a boil; reduce heat to low. Cover and simmer for 12 to 15 minutes, until barley is tender. Drain well. Meanwhile, fill a separate saucepan with water and bring to a boil. Add pepper halves and boil for 3 minutes; drain on paper towels. In a bowl, stir together barley mixture, 1/2 cup cheese and remaining ingredients. Arrange pepper halves in an ungreased 2-quart casserole dish; fill with barley mixture. Cover and bake at 350 degrees for 20 to 25 minutes, until tender and heated through. Sprinkle remaining cheese over peppers. Return to oven until cheese melts, about 2 minutes.

Tip: Let the kids help with meals...a sure way to get them interested in healthy choices! Younger children can scrub vegetables and tear salad greens. Older kids can measure, chop, stir and take part in meal planning and shopping. Give ’em a chance...they may just surprise you!

Nutritional Facts:

Serves: 4
Total Calories: 455
Calories from Fat: 106

This Veggie-Stuffed Peppers recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

More Recipes from the Weeknight Dinners Cookbook:
French Onion Tart
Butter Bean Soup
Rotelle & Mushroom Skillet
Zucchini Provencal
Portabella-Basil Alfredo
Athens Marries Rome
Garlic Yeast Rolls
Zesty Black Bean Loaf
Mom’s Macaroni & Cheese
Veggie-Stuffed Peppers
Chili Baked Potatoes
Slow-Cooked Minestrone
Curried Vegetable Soup
Hearty Spinach Soup
Mushroom-Barley Soup
Cheddar-Dill Bread
Japanese Onion Soup
Stir-Fry Veggies & Rotini
Homemade Fresh Basil Pesto
Tortino di Carciofi
Deep-Dish Zucchini Pie
Aloo Gobi Mattar
Eggplant & Tomato Bake
Spicy Butter Bean Burgers
Mom’s Nutty Burgers
Simple Greek Salad
Mary’s Herbed Tomatoes
Spinach-Stuffed Shells
Spaghetti Squash à la Greek
Soft Sesame Bread Sticks
Brown Butter Gnocchi
Savory Onion-Roasted Veggies
Cold Soba Noodle Salad
Sesame-Asparagus Salad
Lentil & Brown Rice Tacos
Chile Relleno Casserole
Crispy Corn Fritters
Very Veggie Lasagna
Cheesy Tomatoes & Lentils
Cheddar Baked Spaghetti
Old-Fashioned Spaghetti
Vegetarian Meatballs
Fresh Herb Quiche
Golden Oat Muffins
House-Blend Seasoning
Incredible Potato-Mushroom Soup
Black Bean Soup
Old-Time Carrot Cake
Whole-Wheat Applesauce Bars
Anytime Frozen Fruit Cups

"I must say this is the best recipe software I have ever owned."

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"

"Your software is the best recipe organizer and menu planner out there!"

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!

My favorite is the Cook'n Recipe App.