Barley Mushroom Stuffed Green Bell Peppers Recipe

Ingredients for Barley Mushroom Stuffed Green Bell Peppers

• Vegetable Oil
• 8 ounces sliced mushrooms
• Onion
• Pearl Barley
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried thyme
• 1/4 teaspoon black pepper
• Monterey Jack Cheese
• 4 large green bell peppers
• Marinara Sauce

How to Make Barley Mushroom Stuffed Green Bell Peppers

1. Preheat oven to 350°F (175°C).
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
3. Add 8 ounces of sliced mushrooms and 1/2 cup chopped onion to the skillet. Cook, stirring occasionally, until the onions are softened and browned, about 5-7 minutes.
4. Stir in 1 cup of barley, 1/4 cup chopped fresh parsley, 1 teaspoon dried thyme, and 1/4 teaspoon black pepper.
5. Add 1/2 cup of shredded cheddar cheese (or your favorite cheese) and stir to combine.
6. Set the mixture aside to cool slightly.
7. Rinse 4 large green bell peppers thoroughly.
8. Cut off the tops of the peppers and remove the seeds and membranes.
9. If necessary, make a small, thin slice on the bottom of each pepper to help them stand upright.
10. Spoon the barley and mushroom mixture evenly into each pepper.
11. Stand the stuffed peppers upright in a baking dish just large enough to hold them.
12. Pour 1 cup of vegetable broth into the bottom of the baking dish.
13. Bake for 30-40 minutes, or until the peppers are tender and the filling is heated through.
14. Let cool slightly before serving.