Serve this scrumptious and wholesome dish as a complement to your Thanksgiving dinner.

Barley-Stuffed Peppers

2 large or 4 small green or red bell peppers
1 Tbsp vegetable oil
½ cup chopped onions
2 cloves garlic, minced
1 ½ cups chopped tomatoes
¼ cup snipped fresh dill
¼ cup chopped fresh parsley
3 cups cooked barley (allow 30 minutes cooking time)
½ tsp salt, or to taste
¼ tsp pepper
¼ cup grated Parmesan cheese (optional)

Preheat your oven to 375 degrees. If you’re using large peppers, cut them in half through the stem and discard the seeds and pith. But if you’re using small peppers, cut off the top with the stem, then remove the seeds and pith from the opening you’ve created. Blanch the peppers in boiling water for four minutes and then drain.

Next, heat your oil over medium-high heat in a skillet of medium size, then add your onions and garlic, cooking and stirring about two minutes or until the vegetables are softened. Add the tomatoes, dill and parsley, cooking and stirring about three minutes or until they are softened. Now stir in the cooked barley, salt, pepper and parmesan cheese (if you choose).

Spoon ¼ of the barley mixture into each of the prepared bell pepper shells and bake for 20 minutes or until the filling is heated through. Serve and enjoy this dish as a warm, delicious part of your holiday meal… or any day of the week.