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- 1 cup pearl barley, rinsed
- 4 large bell peppers, halved and seeds removed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes
- 1 cup diced zucchini
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish (optional)
- Lime wedges for serving
Instructions
- Cook the pearl barley according to the package instructions. Once cooked, set aside.
- Preheat your oven to 375°F.
- Combine cooked barley, black beans, corn, diced tomatoes, zucchini, red onion, garlic, cumin, chili powder, salt, and pepper in a large mixing bowl.
- Place the bell pepper halves in a baking dish.
- Spoon the barley and vegetable mixture into each pepper half, pressing down gently to pack the filling.
- Top each stuffed pepper with shredded cheddar cheese.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes or until the peppers are tender.
- Remove the foil and bake for 5-10 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro if desired, and serve with lime wedges on the side.
Nutrition
- Calories: 300
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 8 g
- Carbohydrates: 50 g
- Fiber: 12 g
- Protein: 12 g