Barley-Stuffed Peppers
This is an almost perfect dish for the home cookbook because it's economical, healthy and scrumptious! A great use for leftover cooked grains, such as barley, brown rice or quinoa.
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Cooking tools:
- Oven
- Stove
- Pot
- Skillet
- Baking dish
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Wooden spoon
- Grater
- Spoon
Ingredients
- 3/4 cup uncooked barley (or 2 cups cooked barley or other grain)
- 2 tablespoons olive oil
- 2 cups sliced cremini mushrooms
- Kosher salt
- freshly cracked black pepper
- 1/2 cup grated Parmesan cheese
- 1 cup smalled-diced fresh mozzarella
- 1/4 cup chopped fresh parsley
- 1 yellow bell pepper, halved lengthwise and seeded
- 1 red bell pepper, halved lengthwise and seeded
- 1 cup bread crumbs
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