• 1 tb Vegetable oil
• 2 c Mushrooms, chopped
• 1 c Onions,chopped
• 1 1/2 c Pearl barley, cooked
• 2 tb Parsley,chopped
• 1/4 ts Thyme
• 1/4 ts Pepper
• 1 c Monterey jack,shredded
• 4 md Bell peppers
• 1 c 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 1/4 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.

Barley Stuffed Green Peppers, 3.0 out of 5 based on 1 rating

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