Barley Stuffed Peppers Recipe - Cooking Index
Barley Stuffed Peppers Recipe - Cooking Index
| 4 cups | 948ml | Pepper green (medium) |
| 1 cup | 62g / 2.2oz | Onion chopped |
| 1 tablespoon | 15ml | Garlic clove minced |
| 1/4 teaspoon | 1.3ml | Thyme - ground |
| 1 cup | 237ml | Barley - dry |
| 8 oz | 227g | Tomato sauce - canned |
| 1 oz | 28g | 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 350F. 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
Source:
Cooking Light, May 1994, page 134
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