Details

• Servings: 4
• Serving Size: 1 stuffed pepper

Ingredients

• 1/2 cup barley
• 1 1/2 cups low sodium vegetable broth
• 3/4 cup diced zucchini
• 1 cup black beans, pureed
• 1/2 cup corn
• 1/2 cup chopped Vidalia onions
• 2 garlic cloves, minced
• 1 cup shredded low-fat cheddar cheese
• 1 3/4 cups no salt added tomato sauce
• 1 tsp chili powder
• Cayenne pepper to taste
• 4 bell peppers tops cut off, seeds and ribs removed

Preparation

1. Preheat oven to 350°. In a small saucepan over high heat, boil barley in broth until tender, about 30 to 45 minutes. In a large bowl, combine barley, zucchini, black beans, corn, onion, garlic, cheddar cheese, 1/2 cup of tomato sauce, chili powder and cayenne pepper and mix together thoroughly.
2. Spoon mixture into peppers. In a small casserole dish, spread 1/4 cup of tomato sauce. Place stuffed peppers, standing, in casserole dish. Pour remaining tomato sauce on top of stuffed peppers.* Bake for 45 minutes, covered.
3. *Make ahead tip: Keep covered stuffed peppers in refrigerator for up to 24 hours before baking.