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BARLEY STUFFED GREEN PEPPERS

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 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. ~--
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