A-Z | Search Ingredients Recipes Restaurants Utilities Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
|
|
|
Directions: cut top and stem off the peppers. clean out seeds and inside ribs. chop
onion into course cubes. cook the barley per box instructions. pre-heat an
oven to 350 degrees. bring water to a boil in a pot big enough to hold the
four peppers. add peppers to boiling water for about 2 or 3 minutes or
until crisp-tender (not soft). stir fry the onions, garlic, and spices over
medium heat for about 7 minutes. grate the cheddar cheese. stir in the
barley, grated cheddar cheese and tomato sauce and mix well then remove
from heat. Place peppers in an 8 inch glass pie dish. fill peppers with
mixture, cover them with foil and bake in the oven for 25 to 30 minutes
| Ingredients:
4 medium Pepper green
1 Cup(s) Onion chopped
1 Tablespoon(s) Garlic clove minced
1/4 Teaspoon(s) Thyme, ground
1 Cup(s) Barley, dry
8 Ounce(s) Tomato Sauce, canned
1 Ounce(s) Eden Quinoa; rinsed |
|
|
|
Check some related to Barley Stuffed Peppers videos
Similar recipes:
|
Bacon stuffed cornish game hens ( microwave ) In a 1 quart casserole microwave bacon at high for 4 to 5 minutes or
until crisp. Remove to paper towels. Drain fat, reserv...
Broccoli and bits-o-barley bake Combine all ingredients except soup and cheese in a small sauce pan.
Bring to a boil. Remove from heat, cover and let s...
Rabbit stew with red bell peppers In a large pot heat half the oil. Add the onions and sauté for about 15-20 minutes then stir in the tomatoes and a pinch of ...
Anthony quinn's viva stuffed potatoes Wrap scrubbed,dried, pricked potatoes in aluminum foil and bake at 400° for
1 hour or until well done. While potatoes ar...
Gefullt krautroladen (stuffed cabbage rolls) In a medium bowl cover brown rice with hot water and soak for 3 hours.
Drain. In a 2-quart saucepan combine rice, 3 cup...
Moroccan fish tagine with peppers and olives Mix first 7 ingredients in medium bowl. Add fish and turn to coat.
Refrigerate 2 hours, turning fish occasionally.
Preheat ov...
Barley-mushroom pilaf *Use frozen spinach, thawed and squeezed dry. Cheese choices include
Parmesan, Gruyere, cheddar, etc.
Cook barley ac...
Tropical stuffed cornish hens Remove giblet packet from hens; rinse hens with cool water. Drain; set
aside. Drain pineapple well reserving juice. P...
Freezer mix barley soup Dip container of frozen mix into hot water just to loosen. In Dutch oven,
heat frozen mix and remaining ingredients to b...
Stuffed pepper casserole Cut tops off peppers and clean inside. Cook peppers in water to cover for
20 minutes. Brown ground beef and onions. Add seaso...
Ash-e jow (iranian barley soup) 1) Put everything into a pot and then bring to a gentle boil.
2) Simmer for 1 1/4 hours, stirring occasionally.
3) Serv...
Hot stuffed cheddar potatoes Cut potatoes lengthwise. Scoop centers into a bowl, leaving 1/4"
shell. Smoothly combine soup and milk, add cheese. ...
Cucumber-stuffed tomatoes Remove stems from tomatoes. Cut thin slice off bottom of each tomato. With small spoon or melon baller, carefully hollow out ...
Barley mushroom soup (vegan) Put vegtables in a large soup pot with a little water
and cook for 5 min stirring frequently. Add remaining
ingredie...
Vegetarian stuffed peppers Bring 2 1/2 cups salted water to boil, add 1 cup rice, cover and simmer for
45 minutes (or until all liquid is absorbed)...
Stuffed summer squash Depending on size of squash, allow 1/2 per person. Parboil whole squash in
salted water until tender. Remove, slice in half l...
Barley soup with ham Put the oil and onion in a soup kettle, set over low heat, and cook
until the onions are softened, about 5 minutes. Rai...
Roasted eggplant stuffed with beef Preheat the oven to 400 F.
Pierce the eggplant in 2 or 3 places and place on a baking sheet.
Roast, turning once or twice, fo...
Stuffed pepper soup In a soup pot, brown beef; drain.
Add remaining ingredients; bring to a boil.
Reduce heat; cover and simmer for 30-40 minutes...
Stuffed cabbage with lemon sauce BOIL CABBAGE IN SALTED WATER 3-4 minutes. Drain and reserve 2 1/2 cups
water. Cool cabbage, core and remove 12 large leav...
Chili stuffed chicken Make a horizontal cut across each chicken breast to make a
pocket.
In a small bowl, mix the chilies, cheese, garlic, and chil...
Stuffed chicken breasts hawaiian Combine the pork, egg, soy sauce, breast, which has been soaked in milk, onion and
water chestnuts. Mix as for stuffing. ...
Vegetable barley stew with lentils Combine the barley and 4 cups of water in a medium saucepan. Bring to a
boil over medium heat and cook for 5 minutes. ...
Green chilies rellenos (stuffed green chili) Cut cheese into slices 1/2" thick and the length of the chili. Make a
small slit in chili just big enough to insert...
Lamb with peppers and spinach Heat oil in heavy large skillet over high heat. Sprinkle lamb with salt and pepper. Add to skillet and saute until lamb is ...
Mexican stuffed chicken : 1 tb Dried bread crumbs
: 1 tb Grated Parmesan cheese
: 2 tb Mild green chilis, chopped
1/2 ts Chili powder
: ...
Dolmas (stuffed grape leaves) If using preserved grape leaves, remove from jar, put in a large bowl and
cover with boiling water; let soak 20 minutes, th...
Stuffed monster zucchini This is of general interest, so I'll post it. I, too, was recently given a
giant zucchini, big enough to effective...
Stuffed green peppers (oven bag) Preheat oven to 350 degrees.Place large size (14 X 20") oven cooking bag in
12 X 8 X 2 baking dish.In small bowl,com...
Whole-wheat fettuccine with brussels sprouts and red bell peppers In a large kettle cook the onions in 3 tablespoons of the butter over moderate heat, stirring occasionally, until they are go...
Turkey-stuffed peppers Cut off tops of green peppers; remove seeds and membrane. Mix
turkey with rice, onion, Worcestershire sauce, garlic, and pep...
Mushroom & barley miso soup Heat oil in a large pot & saute the onions & thyme. After 5 minutes,
add the mushrooms & cook for another 2...
Spinach stuffed mushrooms Wash the spinach in lots of cold water to remove any grit. Remove thick
stems and coarsely chop large leaves. Shake off a...
Stuffed baked potatoes ii 1. Allow potatoes to stand at room temperature 2 to 3 minutes after baking.
2. Cut a thin slice from the top of each pota...
Stuffed meat loaf 1. In a large mixing bowl combine bread crumbs, onion, salt, pepper, milk and egg; mix thoroughly using a rubber spatula.
2. ...
Mushrooms stuffed with couscous Peel the mushrooms and remove the stems.
Broil them top-side up.
Place the couscous, olive oil, cumin, cayenne pepper, and le...
Stuffed steak roll * Meat should be 1/2-inch thick.
~-------------------------------------------------------------------------
Use meat mallet...
Der gefuellte schweinebauch (stuffed pork belly) Cut a pocket into the pork belly, and lightly season the inside. Combine
the stuffing ingredients and mix well. Stuff the ...
Eggplant stuffed l'italienne 1. Preheat oven to 375 degrees.
2. Cut the eggplants in half lengthwise, if using the small ones and
take out the flesh...
"philly" stuffed mushroomsú Remove mushroom stems and chop of them to measure « cup... Cook half
of the mushroom CAPS in 3 Tb of margarine over medi...
|
Loading...
|
|
::