BARLEY & MUSHROOM STUFFED GREEN BELL PEPPERS

Barley & Mushroom Stuffed Green Bell Peppers image

Provided by Cindy Hartlin

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

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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

Steps:

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.