Veggie-Stuffed Peppers

Makes 4 servings at
210 calories each

1 c. vegetable broth

1 c. sliced mushrooms

2/3 c. quick-cooking barley, uncooked

2 green peppers, halved lengthwise and seeded

3/4 c. shredded reduced-fat mozzarella cheese, divided

1 egg, beaten

3/4 c. tomato, chopped

1/2 c. zucchini, shredded

1/3 c. soft bread crumbs

1/2 t. dried basil

1/8 t. dried rosemary

1/8 t. onion salt

In a saucepan over medium-high heat, combine broth, mushrooms and barley. Bring to a boil; reduce heat to low. Cover and simmer for 12 to 15 minutes, until barley is tender. Drain well. Meanwhile, fill a separate saucepan with water and bring to a boil. Add pepper halves and boil for 3 minutes; drain on paper towels. In a bowl, stir together barley mixture, 1/2 cup cheese and remaining ingredients. Arrange pepper halves in an ungreased 2-quart casserole dish; fill with barley mixture. Cover and bake at 350 degrees for 20 to 25 minutes, until tender and heated through. Sprinkle remaining cheese over peppers. Return to oven until cheese melts, about 2 minutes.

Set a pretty place for dinner with a lacy napkin, a few blooms in a tiny vase and a salad plate instead of a dinner plate. Your portions will seem larger.