| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Main dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 2 |
c |
Mushrooms, chopped |
| 1 |
c |
Onions,chopped |
| 1 1/2 |
c |
Pearl barley, cooked |
| 2 |
tb |
Parsley,chopped |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Monterey jack,shredded |
| 4 |
md |
Bell peppers |
| 1 |
c |
Marinara sauce |
INSTRUCTIONS
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.
~--
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“When God ordains, He sustains.”