Sedona Peppers and Portobellos
- Olive oil spray
- 1/4 cup hulled barley
- 1/4 cup vegetable broth or water
- 1 red bell pepper, cored, seeded, and cut into 1-inch strips
- 1 green bell pepper, cored, seeded, and cut into 1-inch strips
- 4 ounces reduced-fat soft goat cheese (chevre), cut into 1/4-inch slices
- 3 to 5 garlic cloves, minced
- One 4-ounce can chopped roasted green chiles
- 2 portobello mushrooms, thickly sliced
- 1/2 cup jarred roasted red peppers, cut into strips
- Preheat the oven to 450F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Pour the barley and liquid into the pot and stir to make an even layer.
- Add a layer of the red and green bell peppers.
- Scatter half the cheese slices across the peppers.
- Sprinkle with the garlic and half of the green chiles.
- Cut the mushroom slices into thirds and add to the pot.
- Top with the rest of the cheese, the roasted red peppers, and the rest of the green chiles.
- Cover and bake for 50 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
- Serve immediately.
- Calories: 327
- Protein: 15g
- Carbohydrates: 43g
- Fat: 13g
- Cholesterol: 26mg
- Sodium: 437mg
- Fiber: 6g
olive oil spray, hulled barley, vegetable broth, red bell pepper, green bell pepper, goat cheese, garlic, green chiles, portobello mushrooms, red peppers
Taken from www.epicurious.com/recipes/food/views/sedona-peppers-and-portobellos-378859 (may not work)