Barley & Mushroom Stuffed Green Bell Peppers

Preheat oven to 350°F.

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.