Mediterranean Barley Stuffed Peppers
Foodie Loves Fitness
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 3
Calories 325 kcal
- 3 red bell peppers
- 1 1/2 cups cooked barley
- 1 cup portobello mushrooms
- 1/2 cup crumbled feta cheese with Mediterranean herbs about 2.5 oz
- 2 TBSP fresh parsley
- 1/4 red onion
- 1/2 cup marinated artichoke hearts
- 1/2 medium avocado
- 1/4 TSP salt
- 2 TSP extra virgin olive oil
- Dash of ground pepper
Preheat oven to 375 degrees. Lightly coat a baking sheet or baking pan with cooking spray.
Halve the peppers longways, then remove the cores and seeds. Place on the baking sheet
Chop the portobello mushroom, red onion, artichoke hearts, avocado and parsley. Combine in a bowl.
Add in the cooked barley and crumbled feta. Drizzle the olive oil in, and seasons with salt and pepper. Mix to combine well.
Spoon the mixture into the pepper halves. Bake for 15 minutes, or until the peppers seem tender.
Serving: 2gCalories: 325kcalCarbohydrates: 45gProtein: 12gFat: 13gSaturated Fat: 3gFiber: 9gSugar: 7g