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Preheat oven to 350°F. In a medium saucepan, combine mushrooms, broth and barley. Bring to a boil; reduce heat. Simmer, covered, for 12 to 15 minutes or until barley is tender; drain.
Meanwhile, halve the peppers lengthwise; remove seeds and membranes. If desired, precook peppers in boiling water for 3 minutes; invert onto paper towels to drain.
In a medium bowl, combine egg, tomato, 1/2 cup mozzarella, zucchini, breadcrumbs, basil, rosemary and onion salt. Stir in cooked barley mixture. Place peppers, cut-sides up, in an ungreased 2-quart baking dish. Spoon barley mixture into peppers.
Bake, covered, for 25 to 30 minutes or until the barley mixture is heated through. Sprinkle with the remaining 1/4 cup mozzarella. Bake, uncovered, about 2 minutes more or until cheese is melted.