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Ingredients

• 1 cup  reduced-sodium chicken broth
• 1 cup  sliced fresh mushrooms
• 2/3 cup  quick-cooking barley
• 2   large red, yellow, and/or green sweet peppers (about 1 pound)
• 1   egg, beaten
• 3/4 cup  shredded reduced-fat mozzarella cheese (3 ounces)
• 1   large tomato, peeled, seeded, and chopped (about 3/4 cup)
• 1/2 cup  shredded zucchini
• 1/3 cup  soft bread crumbs
• 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
• Several dashes  bottled hot pepper sauce
•   Fresh rosemary (optional)
•   Dried red chili peppers (optional)

Description

These Meatless Stuffed Peppers Are Brimming With A Cheesy Barley Stuffing. Use A Combination Of Different Colored Peppers For An Eye-catching Presentation.

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