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Categories:
vegetable oil mushrooms onions pearl barley parsley thyme black pepper green bell peppers marinara sauce
Viewed: 66 - Published at: 6 years agoIngredients
- 1 tablespoon vegetable oil
- 2 cups mushrooms chopped
- 1 cup onions hopped
- 1 1/2 cups pearl barley cooked
- 2 tablespoons parsley leaves hopped
- 1/4 teaspoon thyme
- 1/4 teaspoon black pepper
- 1 cup monterey jack cheese shredded
- 4 medium green bell peppers
- 1 cup marinara sauce
Method
- Preheat oven to 350F (180C).
- 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 saice into the baking dish.
- Bake 30 minutes or until the peppers are tender.
