Recipe: Barley Stuffed Peppers (no meat)

BARLEY STUFFED PEPPERS

1 cup uncooked barley
4 medium green bell peppers
1 tbsp minced fresh garlic
1 cup coarsely chopped onion
1/4 tsp ground thyme
1 (8 oz) can tomato sauce (plus additional, if desired)
1 oz cheddar cheese, shredded

Cook the barley according to package instructions.

Cut top and stem off the peppers. Clean out seeds and inside ribs; set aside. Bring water to a boil in a pot big enough to hold the four peppers. Add peppers to boiling water for about 2 or 3 minutes or until crisp-tender (not soft). Drain and set aside.

Preheat an oven to 350 degrees F.

Stir fry the onion, garlic, and thyme over medium heat for about 7 minutes. Stir in the cooked barley, tomato sauce and cheese. Mix well, then remove from heat.

Place peppers in an 8-inch glass pie dish. Fill peppers with barley mixture. Top each with additional tomato sauce, if desired.

Cover with foil and bake in the oven at 350 degrees F for 25 to 30 minutes.

From: MrsSanta - 12-13-99