Barley stuffed green peppers

Yield: 4 servings

Measure Ingredient
1 tablespoon Vegetable oil
2 cups Mushrooms, chopped
1 cup Onions,chopped
1½ cup Pearl barley, cooked
2 tablespoons Parsley,chopped
¼ teaspoon Thyme
¼ teaspoon Pepper
1 cup Monterey jack,shredded
4 mediums Bell peppers
1 cup Marinara sauce

Preheat oven to 350F. Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned. Stir in the barley, parsley, thyme and pepper(ground). Stir in the cheese; set aside. Rinse the bell peppers. Cut off the tops; remove and discard the seeds and pith. If necessary, make a thin slice on the bottom of each pepper to balance. Spoon ¼ of the mixture into each pepper.

Stand the peppers upright in a baking dish just large enough to accommodate them. Pour the saice into the baking dish. Bake 30 minutes or until the peppers are tender.


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