| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Veg05 |
4 |
servings |
INGREDIENTS
| 4 |
sm |
Green or red bell peppers |
| 1 |
tb |
Vegetable oil |
| 1/2 |
c |
Chopped onions |
| 2 |
|
Cloves garlic; minced |
| 1 1/2 |
c |
Chopped tomatoes |
| 1/4 |
c |
Snipped fresh dill |
| 1/4 |
c |
Chopped fresh parsley |
| 3 |
c |
Cooked barley |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
1. Preheat oven to 375 degrees.
2. Cut off top of peppers, then remove seeds and pith. Blanch in
boiling water 4 minutes; drain.
3. In a medium skillet, heat the oil over medium-high heat. Add the
onions and garlic; cook, stirring, until softened, about 2 minutes.
Add the tomatoes, dill, and parsley. Cook, stirring until tomatoes
are softened, about 3 minutes. Stir in the barley, salt, and pepper.
Spoon 1/4 of the barley mixture into each of the prepared pepper
shells.
4. Bake 20 minutes, or until filling is heated through.
VARIATION: Add 1/4 cup grated Parmesan cheese when you add the barley.
Recipe by: 1,000 Vegetarian Recipes-Carol Gelles
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