PORTABELLINI STUFFED PEPPERS WITH TOMATO, BASIL AND BARLEY | SA Garden and Home
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Ingredients
- 5 bell peppers
- 250g white button mushrooms, sliced
- olive oil
- 2 garlic cloves, minced
- 2 cups cooked barley
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- 2 cups cherry tomatoes, halved
- 250g smooth ricotta
- salt
- pepper
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