Barley Stuffed Peppers

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℉ (180℃).

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.