Barley & Mushroom Stuffed Green Bell Peppers

Recipe by Cindy Hartlin
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • 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.
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