Barley stuffed peppers

Yield: 4 servings

Measure Ingredient
4 mediums Pepper green
1 cup Onion chopped
1 tablespoon Garlic clove minced
¼ teaspoon Thyme, ground
1 cup Barley, dry
8 ounces Tomato Sauce, canned
1 ounce Cheddar Cheese

cut top and stem off the peppers. clean out seeds and inside ribs.

chop onion into course cubes. cook the barley per box instructions.

pre-heat an oven to 350 degrees. bring water to a boil in a pot big enough to hold the four peppers. add peppers to boiling water for about 2 or 3 minutes or until crisp-tender (not soft). stir fry the onions, garlic, and spices over medium heat for about 7 minutes.

grate the cheddar cheese. stir in the barley, grated cheddar cheese and tomato sauce and mix well then remove from heat. Place peppers in an 8 inch glass pie dish. fill peppers with mixture, cover them with foil and bake in the oven for 25 to 30 minutes

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