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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: cut top and stem off the peppers. clean out seeds and inside ribs. chop
onion into course cubes. cook the barley per box instructions. pre-heat an
oven to 350 degrees. 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). stir fry the onions, garlic, and spices over
medium heat for about 7 minutes. grate the cheddar cheese. stir in the
barley, grated cheddar cheese and tomato sauce and mix well then remove
from heat. Place peppers in an 8 inch glass pie dish. fill peppers with
mixture, cover them with foil and bake in the oven for 25 to 30 minutes
| Ingredients:
4 medium Pepper green
1 Cup(s) Onion chopped
1 Tablespoon(s) Garlic clove minced
1/4 Teaspoon(s) Thyme, ground
1 Cup(s) Barley, dry
8 Ounce(s) Tomato Sauce, canned
1 Ounce(s) Eden Quinoa; rinsed |
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