Barley stuffed peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Pepper green |
| 1 | cup | Onion chopped |
| 1 | tablespoon | Garlic clove minced |
| ¼ | teaspoon | Thyme, ground |
| 1 | cup | Barley, dry |
| 8 | ounces | Tomato Sauce, canned |
| 1 | ounce | Cheddar Cheese |
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
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