Ivy Odom


Credit: Victor Protasio; Food Styling: Anna Hampton, Prop Styling: Mindi Shapiro

Recipe Summary test

20 mins
40 mins
24 pieces


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

35 calories; fat 2g; saturated fat 1g; cholesterol 3mg; fiber 1g; protein 1g; carbohydrates 4g; sodium 108mg; calcium 25mg.