Title: Barley Stuffed Peppers
Categories: Vegetable Entree Sandwich
Yield: 4 Servings
| 4 | md | Pepper green |
| 1 | c | Onion chopped |
| 1 | tb | Garlic clove minced |
| 1/4 | ts | Thyme, ground |
| 1 | c | Barley, dry |
| 8 | oz | Tomato Sauce, canned |
| 1 | oz | Cheddar Cheese |
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