Barley & Mushroom Stuffed Green Bell Peppers |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Vegetarian green peppers stuffed with barley and mushrooms Ingredients:
1 tablespoon vegetable oil |
2 cups mushrooms, chopped |
1 cup onion, chopped |
1 1/2 cups pearl barley, cooked |
2 tablespoons parsley, chopped |
1/4 teaspoon thyme |
1/4 teaspoon pepper |
1 cup monterey jack cheese, shredded |
4 medium bell peppers |
1 cup marinara sauce |
Directions:
1. Preheat oven to 350°F.
2. Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned.
3. Stir in the barley, parsley, thyme and pepper (ground). Stir in the cheese; set aside.
4. Rinse the bell peppers. Cut off the tops; remove and discard the seeds and pith.
5. If necessary, make a thin slice on the bottom of each pepper to balance. Spoon 1/4 of the mixture into each pepper.
6. Stand the peppers upright in a baking dish just large enough to accommodate them.
7. Pour the sauce into the baking dish.
8. Bake 30 minutes or until the peppers are tender.
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