Barley Stuffed Peppers

1 cup water
1 cup sliced mushrooms
2/3 cup quick cooking barley
1 tsp vegetable bouillon granules
3 large red and yellow peppers
1 beaten egg
3/4 cup motzerella cheese
1 large tomato, chopped
1/2 cup shredded zucchini
1/2 cup bread crumbs
1 tso dried basil
1/4 tsp dried rosemary
1/4 tsp onion salt

In a med. saucepan combine water, mushrooms, barley, and bouillon. Bring to boil, then reduce heat. Summer, covered, for 12-15 minutes until barley is tender. Drain any excess water.

Cut peppers in half lengthwise and remove seeds and membranes.

In a medium bowl, stir together egg, 1/2 cup cheese, tomato, zucchini, bread crumbs, basil, rosemary, and onion salt. Stir in cooked barley. Place in peppers, cut side up. Put onto jelly roll pan or metal 9x13.

Baked stuffed peppers, COVERED, at 350 for 20-25 minutes. Sprinkle remaining cheese over the peppers and return to oven to bake 2 more minutes.

Cal 231 Fat 5g Carb 33g Fiber 4g Protein 13g

**I liked the yellow peppers the best. They're sweeter.