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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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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.
~--
| Ingredients:
1 Tablespoon(s) Large onion, diced
2 Cup(s) Mushrooms, chopped
1 Cup(s) Onions,chopped
1 1/2 Cup(s) Pearl barley, cooked
2 Tablespoon(s) Parsley,chopped
1/4 Teaspoon(s) Thyme
1/4 Teaspoon(s) Pepper
1 Cup(s) shredded monterey jack cheese
4 medium Bell peppers
1 Cup(s) Marinara sauce |
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