Barley Stuffed Green Peppers Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
2 cup: Mushrooms, chopped
1 cup: Onions, chopped
1 1/2 cup: Pearl barley, cooked
2 tbsp: Parsley, chopped
1/4 tsp: Thyme,
1/4 tsp: Pepper,
1 cup: Monterey jack, shredded
4 medium: Bell peppers,
1 cup: Marinara sauce,
Directions:
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 saice into the baking dish. Bake 30
minutes or until the peppers are tender.
~--
Source from luhu.jp
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.
~--
Source from luhu.jp