Recipe of the week - Stuffed Peppers

This is a stuffed pepper recipe that I created last summer.  I love red peppers.  I hope you enjoy.

Serves 4 - serving size 1

Cook the barley with the chicken broth.  Cook just like rice.  It will take about 20 to 30 minutes.  Once the barley is cooked, add the endame, goat cheese and spices.  Fill the 4 peppers.  Cook in oven about 30 minutes at 350 until peppers are soft.

Total calories for all 4 is approximately 610.  Serving size calories is about 153.  Enjoy.

Red Bell Pepper - Red Bell Pepper, 4 pepper	120
Generic - Barley Hulled Cooked, 0.5 cup	109
Generic - Endame, 1/2 cup	100
Pacific Natural Foods - Organic Free Range Chicken Broth Low Sodium (Corrected), 1 cup	15
Trader Joe's - Crumbled Goat Cheese, 2 oz. (28g)	160
Planters - Dry Roasted Sunflower Seeds, 1/8 cup ( 29)	80
Spices - Parsley, dried, 1 tbsp	4
Spices - Pepper, black, 1 tsp	5
Spices - Garlic powder, 1 tsp	9
Spice Islands Tumeric - Tumeric, 1 tsp	8