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Peppers Stuffed with Barley, Parmesan and Onion

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  4

Serving Size:  242 calories, 41g carbs, 8g protein, 6g fat, 2g saturated fat, 8g fiber, 120mg sodium

NOTE:  This recipe is OK for those on the LMD (Low Microbial Diet). Dairy OK

Ingredients: 

1 Tbsp olive oil

1 large yellow onion, chopped

2 cloves minced garlic

¾ cup medium pearl barley

4 bell peppers of any color, stem & seeds removed

4 cups water

Paprika for garnish

6 Tbsp grated parmesan cheese, divided

Salt & freshly ground black pepper, to taste

Cooking Directions:

  1. Preheat oven to 375°.
  2. In large skillet, heat oil and saute onion and garlic over medium heat for 5 minutes, stirring often. Add barley and water. Bring to boil. 
  3. Cover and reduce heat to simmer for 1 hour, or until barley is tender and water is absorbed. Let rest for 5 minutes.
  4. Stir in 4 Tbsp parmesan cheese, salt and pepper to taste.
  5. Stuff equal amounts of barley into peppers. Place in a baking dish. Pour hot water into bottom of baking dish to cover ½ inch. 
  6. Cover with foil and bake for 30 minutes. Remove foil. Sprinkle tops of peppers with remaining parmesan cheese and paprika. Continue to bake an additional 15 minutes.

Recipe from: American Institute for Cancer Research Newsletter, Fall 2005