Barley Stuffed Bell Peppers

Ingredients:

• 1 cup hulled barley (cooked)
• 2 tbsp olive oil, extra virgin
• 1 cup onions (diced)
• 2 celery stalks (sliced)
• 2 cups cremini mushrooms (sliced)
• 2 garlic cloves (sliced)
• ⅓ cup flat-leaf parsley (minced)
• ⅓ cup breadcrumbs
• ½ tsp thyme leaf, dried
• 4 green bell peppers (medium, tops and seeds removed)

Instructions:

Preheat oven to 350 degrees

1. In a large saute pan, heat oil over medium-high heat.  Add onions and celery and saute until soft, 4-5 minutes
2. Add mushrooms and saute until brown and soft
3. Toss in garlic and cook until fragrant, about 30 seconds.
4. Toss in parsley and breadcrumbs, season with salt and pepper.
5. Mix with barley and season again, if necessary.
6. If dry, add 1-2 T olive oil.
7. When combined fill each pepper.
8. Place on baking pan and put in oven.
9. Bake for 25-30 minutes or until tops are browned and pepper is soft.
10. Remove and serve.

Servings: 4

Source: Full Circle Farms