1 tablespoon vegetable oil
2 cups mushrooms, chopped
1 cup onion, chopped
1 ½ cups pearl barley, cooked
2 tablespoons fresh parsley, chopped
¼ teaspoon dried thyme
¼ teaspoon black pepper
1 cup Monterey jack cheese, shredded
4 medium bell peppers
1 cup marinara sauce
Preheat oven to 350 degrees 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. 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 ¼ 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 to 45 minutes or until the peppers are tender.