Mushroom Barley Stuffed Peppers

Preheat the oven to 375°F (190°C). Slice the tops from the red bell peppers, remove the seeds and ribs, dice the usable pepper tops, and stand the hollow peppers upright in the baking dish.

Combine the pearl barley, vegetable broth, and 1/2 teaspoon salt in the saucepan. Bring to a boil, then simmer covered for 30 to 35 minutes, until the barley is tender but chewy and most of the liquid is absorbed.

Heat the olive oil in the skillet over medium heat. Add the yellow onion and diced pepper tops, then cook for 5 minutes until softened and fragrant.

Add the cremini mushrooms and remaining 1 teaspoon salt. Cook for 8 to 10 minutes, stirring often, until the mushrooms are deeply browned and their moisture has mostly evaporated.

Stir in the garlic and Italian seasoning, then cook for 1 minute until aromatic. Add the crushed tomatoes and simmer for 8 minutes until slightly thickened.

Fold in the cannellini beans, cooked barley, and baby spinach. Cook for 2 to 3 minutes until the spinach is wilted and the filling is thick and saucy.

Spoon the filling into the prepared peppers, mounding it gently. Scatter any extra filling around the peppers in the dish, then cover tightly with foil.

Bake for 35 minutes, then remove the foil and bake for 15 to 20 minutes more, until the peppers are tender and the filling is bubbling hot.

Let the peppers rest for 10 minutes before serving so the filling settles and the peppers are easier to lift from the dish.