Barley-Stuffed Tomatoes
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June 28, 2020
Persons
6
Serving Size
1 serving
Notes
Recipe provided with permission by the National Barley Foods Council. For more barley information and recipes visit www.barleyfoods.org.
Ingredients
- 6 large tomatoes
- Salt and pepper
- 3/4 cup pearl barley
- 2-1/4 cups water
- 3 tablespoons butter, divided
- 1/2 cup chopped pecans
- 1/3 cup finely chopped green bell pepper
- 2 tablespoons finely chopped green onion
- Additional pecan halves, for garnish
Instructions
- Cut tops from tomatoes. Scoop out pulp and reserve to use in soups or sauces. Sprinkle centers of tomatoes with salt and pepper. Invert tomatoes on paper towels to drain.
- In a medium saucepan with lid, bring water, 1/2 teaspoon salt and 1 tablespoon butter to boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
- In a small skillet, sauté chopped pecans in remaining 2 tablespoons butter.
- Add pecans to cooked barley along with chopped bell pepper and green onion.
- Fill tomatoes with barley mixture. Place filled tomatoes close together in baking pan. Add 1/4 cup water to pan. Cover with foil and bake at 375° F for 20 minutes. Garnish each tomato with a pecan half, if desired, and serve.
Nutrition Facts
Barley-Stuffed Tomatoes
Serves: 6 servings
|
Amount Per Serving: 1 serving
|
||
|---|---|---|
| Calories | 227 | |
| % Daily Value* | ||
| Total Fat 13g | 20% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 247mg | 10.3% | |
| Total Carbohydrate 27g | 9% | |
| Dietary Fiber 6g | 24% | |
| Sugars | ||
| Protein 4g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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