Peppers Stuffed with Barley, Parmesan and Onion

Serves:	4
Serving Size:	242 calories, 41g carbs, 8g protein, 6g fat, 2g saturated fat, 8g fiber, 120mg sodium

NOTE:	This recipe is OK for those on the LMD (Low Microbial Diet) Dairy OK

Ingredients:

1 Tbsp olive oil	6 Tbsp grated Parmesan cheese, divided
1 large yellow onion, chopped	Salt & freshly ground black pepper, to taste
2 cloves minced garlic	4 bell peppers of any color, stem & seeds removed
¾ cup medium pearl barley	Paprika for garnish
4 cups water

Directions:

Preheat oven to 375 degrees.
In large skillet, heat oil and saute onion and garlic over medium heat for 5 minutes, stirring often. Add barley and water. Bring to boil.
Cover and reduce heat to simmer for 1 hour, or until barley is tender and water is absorbed. Let rest for 5 minutes.
Stir in 4 Tbsp Parmesan cheese, salt and pepper to taste.
Stuff equal amounts of barley into peppers. Place in a baking dish. Pour hot water into bottom of baking dish to cover ½ inch.
Cover with foil and bake for 30 minutes. Remove foil. Sprinkle tops of peppers with remaining Parmesan cheese and paprika. Continue to bake an additional 15 minutes.

Recipe from: From: American Institute for Cancer Research NEWSLETTER, Fall 2005