When I saw a recipe for Barley Stuffed Peppers on bhg.com I knew I had to try it. Barley provides an excellent source of fiber as well as selenium, phosphorus, copper and manganese. Since we do not care for the flavor of cooked peppers, I adapted the recipe using tomatoes and zucchini. We enjoyed these with the first sweet corn of the season.
Barley Stuffed Tomatoes and Zucchini
recipe adapted from Better Holmes and Gardens
1 cup reduced-sodium chicken broth
2/3 cup quick-cooking barley
2 large tomatoes
1 large zucchini
1 egg, beaten
¾ cup shredded reduced-fat mozzarella cheese (3 ounces)
1/3 cup fresh bread crumbs
½ teaspoon dried basil, crushed
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon onion salt
Several dashes bottled hot pepper sauce
Fresh rosemary (optional)
Dried red chili peppers (optional)
Preheat oven to 350°F.
In a medium saucepan combine the broth and barley. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until barley is tender. Drain thoroughly.
Cut tomatoes and zucchini in half lengthwise; remove seeds and membranes. Drain on paper towels.
In a medium mixing bowl stir together the egg, ½ cup of the cheese, the reserved tomato and zucchini, bread crumbs, basil, rosemary, onion salt, and hot pepper sauce. Stir in cooked barley mixture. Place tomatoes and zucchini, cut side up, in a 2-quart rectangular baking dish. Spoon barley mixture into the tomatoes and zucchini halves.
Bake, covered, for 20 to 25 minutes or until filling is heated through. Sprinkle remaining cheese over the tomatoes and zucchini. Return to oven; bake 2 minutes more. Carefully transfer to a serving platter. If desired, garnish with fresh rosemary and dried red chili peppers.