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- 6 large tomatoes
- salt and pepper
- 3/4 cup pearl barley
- 2 1/4 cups water
- 3 tbsp butter, divided
- 1/2 cup chopped pecans
- 1/3 cup green bell pepper, finely chopped
- 2 tbsp green onion, finely chopped
- extra pecans for garnish
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 degrees for 20 minutes. Garnish each tomato with a pecan half, if desired, and serve. Makes 6 servings.
Per serving: 227 calories, 4g protein, 13g fat, 27g carbohydrate, 0 cholesterol, 6g fiber, 247mg sodium.