Ingredients

• 1 cup reduced-sodium chicken broth
• 1 cup sliced fresh mushrooms
• 2/3 cup quick-cooking barley
• 2 large yellow sweet peppers (about 1 pound) or 2 large green sweet peppers (about 1 pound)
• 1 egg, beaten
• 3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
• 1 large tomatoes, peeled, seeded, and chopped (about 3/4 cup)
• 1/2 cup shredded zucchini
• 1/3 cup soft breadcrumbs
• 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 1 teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed
• 1/8 teaspoon onion salt
• 3 dashes bottled hot pepper sauce
• fresh rosemary (optional)
• dried red chili pepper (optional)

Instructions

1. In a medium saucepan combine the broth, mushrooms, and barley.

2. Bring to boiling; reduce heat.

3. Simmer, covered, for 12 to 15 minutes or until barley is tender.

4. Drain thoroughly.

5. Cut sweet peppers in half lengthwise; remove seeds and membranes.

6. If desired, precook pepper halves in boiling water for 3 minutes.

7. Drain on paper towels.

8. In a medium mixing bowl stir together the egg, 1/2 cup of the cheese, the tomato, zucchini, bread crumbs, basil, rosemary, onion salt, and bottled hot pepper sauce.

9. Stir in cooked barley mixture.

10. Place peppers, cut side up, in a 2-quart rectangular baking dish.

11. Spoon barley mixture into the pepper halves.

12. Bake stuffed peppers, covered, in a 350 degree oven for 20 to 25 minutes or until filling is heated through.

13. Sprinkle remaining cheese over the peppers.

14. Return to oven; bake 2 minutes more.

15. Carefully transfer peppers to a serving platter.

16. If desired, garnish with fresh rosemary and dried red chili peppers.