1/2 teaspoon lime zest, plus 1 1/2 Tbsp. fresh lime juice
3 tablespoons chopped cilantro
1/4 teaspoon plus pinch of cayenne pepper
1/4 cup plain whole-milk Greek yogurt
Calories per serving 35
Fat per serving 2g
Saturated fat per serving 1g
Cholesterol per serving 3mg
Fiber per serving 1g
Protein per serving 1g
Carbohydrates per serving 4g
Sodium per serving 108mg
Iron per serving 0mg
Calcium per serving 25mg
How to Make It
Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane.
Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely.
Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well.
Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes.
Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne.
You May Like
Get easy recipes, 30-day fitness challenges, videos, and more.