4 Big Red Bell Peppers with tops cut off and insides cleaned
1 ½ cup barley
1 onion diced
3 cloves garlic diced
1 package mushrooms diced (Shitake, Baby Bella, or Portabella would work really well)
½ teaspoon dried rosemary
1 teaspoon dried thyme
½-1 can of tomato paste
½ cup Parmesan cheese
Salt to taste
Preheat oven to 400.
Cook the barley for 30-40 minutes in salted water until the barley is soft yet springy. Take the pot off of the heat and strain the barley, keeping the reserve water to add in to the mixture.
While the barley is cooking you can cut up the vegetables and sauté them. Start with the onions and garlic, cooking in a sauté pan until browned. Add the diced mushrooms, continuing to cook until soft. Add the rosemary and thyme. Add the tomato paste and barley to the mixture, adding some of the reserve cooking water until the paste is distributed throughout. Cook for a few minutes longer until the mixture is moist but not wet. Fill the peppers with the mixture and place them in an oiled pan. If there is any left over mixture you can add that around the peppers. If you’ve saved the tops of the peppers, feel free to add them on top for a decorative touch.
Download recipe as PDF: Italian Stuffed Red Peppers