Barley stuffed green peppers
4 servings
Ingredients
| Quantity | 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 |
Directions
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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