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Barley & Mushroom Stuffed Green Peppers

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Barley & Mushroom Stuffed Green Peppers

 

I love my peppers done this way, makes a meal on its own with a nice salad.

Enjoy!

 

1 tbsp. vegetable oil

2 cs. mushrooms, chopped

1 c. onions, chopped

1 1/2 cs. pearl barley, cooked

2 tbsps. parsley, chopped

1/4 tsp. thyme

1/4 tsp. pepper

1 c. monterey jack, shredded

4 medium bell peppers

1 c. marinara sauce

 

Preheat oven to 350 degrees.

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.

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.

Makes 4 servings.

 

 

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