Barley Stuffed Peppers

I found this recipe a few years ago, and it has become a regular late summer meal; we so look forward to the ripening of our green peppers!

2 large or 4 small green or red bell peppers
1 tablespoon olive oil
1/2 cup chopped onions
2 cloves garlic, minced
1 1/2 cups chopped tomatoes
1/4 cup snipped fresh dill
1/4 cup chopped fresh parsley
3 cups cooked barley
1/2 cup grated Parmesan
salt and pepper to taste

Preheat oven to 375.

If using large peppers, cut them in half through the stem, discard seeds and pith; or, if using small peppers, cut off the top with the stem, then remove seeds and pith. Blanch in boiling water 4 minutes; drain.

In a medium skillet, heat the oil over medium high heat. Add the onions and garlic; cook, stirring, until softened, about 2 minutes. Add the tomatoes, dill, and parsley. Cook, stirring until tomatoes are softened, about 3 minutes. Stir in the barley, Parmesan, salt, and pepper. Spoon the mixture into the prepared pepper shells.

Bake 20 minutes or until fillng is heated through.

These are terrific with grilled meat, or do what we did this time and pair them with fresh baked acorn squash, also from the garden!