Barley and Pecan Stuffed Tomatoes

Stuffed tomatoes are a popular vegetarian dinner entree. These nutritious vegetarian stuffed tomatoes are stuffed with healthy whole grain barley and chopped pecans. For a vegan version, use a vegan margarine instead of butter. Vegetarian stuffed tomatoes with barley and pecans recipe and photo courtesy the National Barley Foods Council.

Ingredients:

• 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

Preparation:

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 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.

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