Barley Stuffed Peppers

These barley stuffed peppers are a healthy, vegetarian option.  They are filling and satisfying.  I like foods that allow me to use whatever herbs I have on hand.  This batch used dill, but you can use whatever you like.

Serve with a side salad and you've got a delicious meal!

Barley Stuffed Peppers
4 peppers (I like red, yellow or orange, but you can use whatever you like)

1 tablespoon olive oil

1/2 cup chopped onions

2 garlic cloves, minced

1 1/2 cup chopped tomatoes (I use canned chopped tomatoes and drain them) **

1/4 cup fresh dill  (you can use a few tablespoons of dried if you can't get fresh)

1 Tablespoon Italian seasoning

3 cups cooked barley (I buy the Quaker quick cooking barley)

1/2 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 375F

Cut top off peppers and remove seeds.  Blanch peppers in boiling water 4 minutes and drain

In medium skillet, heat oil over med-high heat.  Add onions & garlic, cook stirring 2 minutes or until softened.  Add tomatoes, dill and italian seasonings.  Cook until tomatoes are softened, about 3 minutes.  Remove from heat and add barley, salt and pepper.  Spoon mixture into peppers and bake 20 minutes.  

A variation is to add 1/4 cup grated parmesan cheese when you add the barley.  

** Here's a tip.  When you drain the tomatoes, save the juice.  You can freeze it in ice cubes for use later in soups or sauces.  I like to use it in beef stews.