Title: Barley stuffed green peppers
 Categories: Main dish, Vegetables
      Yield: 4 Servings
 
      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
 
  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.
  
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