BARLEY STUFFED PEPPERS

    The fanciest way I can ever think to make peppers is to stuff them. My usual stuffing consists of rice, garlic, onions, cheese, tomato sauce, eggs, peas and chopped meat. This time I decided to take a different approach and I used barley instead of rice, fresh tomatoes and no meat. The barley was really glutenous and so held together nicely while baking. These were tasty. 

BARLEY STUFFED PEPPERS

Prepare 1 C. of barley. Cut the pepper tops off and scoop out the seeds and membrane. Boil the peppers in salt water a few minutes, but do not overcook. Meanwhile make a sauce with onions, garlic and fresh tomatoes. (Optionally add meat or peas.) In another bowl start to mix the sauce with the barley, the egg and grated cheese, plus salt and pepper. Eye it so you get a nice barley to sauce ratio. Stuff each pepper with the mixture and bake for 20-30 min at 350.