Vegetarian Mexican Stuffed Peppers | Heart Healthy Recipe

Ingredients

• 1/2 cup barley
• 1 1/2 cups low sodium vegetable broth
• 3/4 cup diced zucchini
• 1 cup black beans, pureed
• 1/2 cup corn
• 1/2 cup chopped Vidalia onions
• 2 garlic cloves, minced
• 1 cup shredded low-fat cheddar cheese
• 1 3/4 cups no salt added tomato sauce
• 1 tsp chili powder
• Cayenne pepper to taste
• 4 bell peppers tops cut off, seeds and ribs removed