1 Tbs vegetable oil
2 cups mushrooms, chopped
1 cup onions, chopped
1 1/2 cups pearl barley, cooked
2 Tbs parsley, chopped
1/4 tsp thyme
1/4 tsp pepper
1 cup monterey jack, shredded
4 medium bell peppers
1 cup marinara sauce


Preheat oven to 350F. Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned. Stir in the barley, parsley, thyme and pepper(ground). Stir in the cheese; set aside. Rinse the bell peppers. Cut off the tops; remove and discard the seeds and pith. If necessary, make a thin slice on the bottom of each pepper to balance. Spoon 1/4 of the mixture into each pepper. Stand the peppers upright in a baking dish just large enough to accommodate them. Pour the sauce into the baking dish. Bake 30 minutes or until the peppers are tender.