Recipe - Barley Stuffed Green Peppers

1 tablespoon Vegetable oil
2 cup Mushrooms, chopped
1 cup Onions,chopped
1 One half cup Pearl barley, cooked
2 tablespoon Parsley,chopped
One fourth teaspoon Thyme
One fourth teaspoon Pepper
1 cup Monterey jack,shredded
4 md Bell peppers
1 cup 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
One fourth 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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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini