Yield: 4 Servings
1 tablespoon Vegetable oil
2 cup Mushrooms, chopped
1 cup Onions,chopped
1-1/2 cup Pearl barley, cooked
2 tablespoon Parsley,chopped
1/4 teaspoon Thyme
1/4 teaspoon Pepper
1 cup Monterey jack,shredded
4 med Bell peppers
1 cup 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 sauce into the baking dish. Bake 30 minutes or until the peppers are tender.