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

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Pour the barley and liquid into the pot and stir to make an even layer.
4. Add a layer of the red and green bell peppers.
5. Scatter half the cheese slices across the peppers.
6. Sprinkle with the garlic and half of the green chiles.
7. Cut the mushroom slices into thirds and add to the pot.
8. Top with the rest of the cheese, the roasted red peppers, and the rest of the green chiles.
9. Cover and bake for 50 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
10. Serve immediately.
11. Calories: 327
12. Protein: 15g
13. Carbohydrates: 43g
14. Fat: 13g
15. Cholesterol: 26mg
16. Sodium: 437mg
17. 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)