Barley-Stuffed Red Peppers | Food Stuff

Ingredients

• 3 cups vegetable or mushroom broth
• 4 oz. feta cheese, crumbled
• 1/3 cup chopped flat-leaf parsley
• 1 Tbs. minced garlic
• 1 tsp. lemon juice
• 2 Tbs. olive oil
• 1 large onion, peeled and diced
• Parsley sprigs for garnish
• Hot pepper sauce to taste
• 6 oz. presliced portobello mushrooms, cubed
• 1 cup uncooked quick-cooking barley
• 3 large red bell peppers