Peppers Stuffed with Barley, Parmesan and Onion

[Guest guest]

Peppers Stuffed with Barley, Parmesan and Onion

 

1 tbsp. olive oil

6 tbsps. grated Parmesan cheese, divided

1 large yellow onion, chopped

salt & freshly ground black pepper, to taste

2 cloves minced garlic

4 bell peppers of any color, stem & seeds removed

3/4 cup medium pearl barley

paprika for garnish

4 cups water

 

Preheat oven to 375 degrees.

In large skillet, heat oil and saute onion and garlic over medium heat for 5

minutes, stirring often.

Add barley and water.

Bring to boil.

Cover and reduce heat to simmer for 1 hour, or until barley is tender and water

is absorbed.

Let rest for 5 minutes.

Stir in 4 tbsps. Parmesan cheese, salt and pepper to taste.

Stuff equal amounts of barley into peppers.

Place in a baking dish.

Pour hot water into bottom of baking dish to cover 1/2 inch.

Cover with foil and bake for 30 minutes.

Remove foil.

Sprinkle tops of peppers with remaining Parmesan cheese and paprika.

Continue to bake an additional 15 minutes.

Makes 4 servings.