Barley Stuffed Green Peppers

Barley Stuffed Green Peppers
recipe from Wholesome Harvest by Carol Gelles




Ingredients:

1 tablespoon vegetable oil
2 cups chopped mushrooms
1 cup chopped onion
1.5 cups cooked pearl barley
2 tablespoons parsley
1/4 teaspoon thyme
1/4 teaspoon pepper
3-4 medium green bell peppers
2 cups marinara sauce (Newman's Own Organic is only $1.89 @ WM)

Preheat oven to 350°F.

Heat oil in a large skillet. Add the mushrooms and onions and cook until the onions are browned. Stir in the barley, parsley, thyme, and pepper. Set aside.

Rinse bell peppers, cut off the tops, clean out the seeds and pith. If necessary, make a thin slice on the bottom of each pepper to balance. Spoon 1/4 (or 1/3) of the barley mixture into each pepper. Stand the peppers upright in a baking dish just large enough to accommodate them. Pour the sauce over and around the peppers in the baking dish. Bake 30-45 minutes, or until the peppers are tender. Serve with garlic bites.

Our family of peppers. James (25 months) ate his own!