Directions:
- Preheat oven to 350°F.
- Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned.
- Stir in the barley, parsley, thyme and pepper (ground). Stir in the cheese; set aside.
- Rinse the bell peppers. Cut off the tops; remove and discard the seeds and pith.
- If necessary, make a thin slice on the bottom of each pepper to balance. Spoon 1/4 of the mixture into each pepper.
- Stand the peppers upright in a baking dish just large enough to accommodate them.
- Pour the sauce into the baking dish.
- Bake 30 minutes or until the peppers are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 404.25 Kcal (1693 kJ) | ||
| Calories from fat | 195.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.76g | 33% | |
|---|---|---|---|
| Cholesterol | 53.83mg | 18% | |
| Sodium | 575.54mg | 24% | |
| Potassium | 604.03mg | 13% | |
| Total Carbs | 32.6g | 11% | |
| Sugars | 10.9g | 44% | |
| Dietary Fiber | 6.27g | 25% | |
| Protein | 17.49g | 35% | |
| Vitamin C | 125.7mg | 209% | |
| Vitamin A | 3.6mg | 118% | |
| Iron | 52mg | 289% | |
| Calcium | 485.7mg | 49% | |
| Amount Per 100 g | |||
| Calories | 99.65 Kcal (417 kJ) | ||
| Calories from fat | 48.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.36g | 33% | |
|---|---|---|---|
| Cholesterol | 13.27mg | 18% | |
| Sodium | 141.87mg | 24% | |
| Potassium | 148.9mg | 13% | |
| Total Carbs | 8.04g | 11% | |
| Sugars | 2.69g | 44% | |
| Dietary Fiber | 1.55g | 25% | |
| Protein | 4.31g | 35% | |
| Vitamin C | 31mg | 209% | |
| Vitamin A | 0.9mg | 118% | |
| Iron | 12.8mg | 289% | |
| Calcium | 119.7mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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