Barley Stuffed Peppers Recipe
4 medium Pepper green
1 cup Onion chopped
1 tablespoon Garlic clove minced
1/4 teaspoon Thyme, ground
1 cup Barley, dry
8 oz Tomato Sauce, canned
1 oz Cheddar Cheese
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 mins. 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
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Food Tips of the Week
In deciding on a meal plan, it is important to attempt to moderate your consumption of fats, refined carbohydrate and salt.
The case against reduced carb diets
Its popular as hell, but it is truly safe for you?
Many scientific studies over the years have shown that exessive consumption of animal fat can result in greater risk of cancer, heart disease and other serious illnesses.
Eliminating carbohydrates might mean missing out on needed nutrients from 'good' carbohydrate foods which should be part of any well adjusted diet, specifically those that we get from vegetables, fruits and whole grains.
Foods containing allyl sulfides
( includes eschalot, chives and green onion)
The onion family of vegetables is high in allyl sulfides, a chemical which experts believe could be linked to a reduced risk of stomach and colon cancer.
Even though there is very little scientific evidence at hand, allyl sulfides are also thought by many researchers to reduce the symptoms of colds, sterilization and diabetes.
Foods containing allyl sulfides are also good for weight loss, so you should add them to your weight loss regime.
Barley Stuffed Peppers Recipe Collection
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