Barley Stuffed Green Peppers

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
2 cups	292g / 10oz	Mushrooms - chopped
1 cup	62g / 2.2oz	Onions - chopped
1 1/2 cups	355ml	Pearl barley - cooked
2 tablespoons	30ml	Parsley - chopped
1/4 teaspoon	1.3ml	Thyme
1/4 teaspoon	1.3ml	Pepper
1 cup	237ml	Monterey jack - shredded
4 cups	948ml	Bell peppers (medium)
1 cup	237ml	Marinara sauce

Recipe Instructions

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 1/4 of the mixture into each pepper. Stand the peppers upright in a baking dish just large enough to accommodate them. Pour the sauce into the baking dish. Bake 30 minutes or until the peppers are tender.

Source:
Cooking Light, May 1994, page 134

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