Ingredients:

• 6 large Bell Peppers
• 3 cups white rice cooked according to package directions
• 4 tablespoons olive oil, plus more for greasing baking dish
• 1 onion, chopped
• 1 large zucchini, chopped
• 1 lb chopped mushrooms
• 2 cloves garlic, chopped
• 1 tablespoon dried oregano
• 1 can chopped tomatoes
• 1 tablespoon balsamic vinegar
• 1 teaspoon red pepper flakes
• 1/2 cup Barley⁺
• Salt & pepper to taste
• Feta Cheese, to serve
• Fresh Dill, to serve

Preparation:

• Preheat oven to 350 and grease a baking dish with olive oil
• Slice the top portion off of the peppers and clean out the seeds and ribs. Place into baking dish/. Drizzle half the olive oil on the inside of the peppers.  Season with salt and pepper
• Heat remaining olive oil over medium heat in a large skillet. Add onion and cook 2 minutes, or until it begins to soften. 
• Add zucchini and cook 3-5 minutes, or until zucchini softens and veggies begin to brown. Add in mushrooms, garlic and oregano and cook until the mushrooms also soften
• Pour in tomatoes and bring to a simmer. Add balsamic and red pepper flakes and cook 2 minutes more.
• Mix the cooked rice in and simmer 5 minutes, or until the rice has absorbed some of the liquid.
• Stir Barley⁺ into rice mixture
• Spoon mixture into peppers and bake 30 minutes, covered. Uncover and bake 10 minutes longer, or until tops crisp and turn golden brown.
• Remove from oven and top with Feta cheese and dill to serve

You can purchase your Barley⁺ products here: bit.ly/BarleyPlusMuesli