Thursday, May 19, 2011
Barley & Stuffed Bell Pepper Recipe
Do you eat barley? I have to admit this grain is one that used to rarely be seen on our menu. Did you know there is such a thing as quick barley? So maybe not as totally healthy as the regular stuff, but it's still good for you. Fiber is one of the main things that our bodies are usually missing. When you don't get much fiber things tend to not "move" as well through our bodies. So we are trying to add much more whole grains to our diets.
So how to use barley? My favorite way is in soups. Add some into vegetable soup, beef soup, chicken soup, also you can use barley in place of rice in some recipes for a change.
The other night we had stuffed bell peppers made with barley where I would normally have used rice. No one ever said anything. They just ate them & even my daughter who normally doesn't care for that ate it!
Here's the simple recipe.
Stuffed Bell Peppers with Barley
4 bell peppers
1 cup cooked barley
1/2 lb ground pork (or beef)
1 tsp. onion powder
1 tsp. basil
1 tsp. chopped garlic
salt & pepper
1 pt. canned tomato sauce (or tomato soup)
Wash, seed, & cut bell peppers in half legnth wise. (to make 8 little pepper bowls)
Set in a casserole dish.
In a bowl mix meat, onion powder, basil, garlic, salt, & pepper.
Then stuff a handful into the pepper.
Pour sauce on top.
Add about 1 cup water to the pan to soften the peppers & so they won't stick.
Bake in 350 oven for about 45 minutes or until meat is done.