Mushroom Barley Stuffed Peppers

Ingredients

• 6 Each Red bell peppers - 6 large peppers (1.2 kg), Peppers are used as hollow shells; usable tops are diced for the filling. Total listed weight is 1.2 kg.
• 1 Cup Pearl barley - 1 cup (200 g), Dry barley is simmered in broth before being folded into the filling.
• 3 Cup Low-sodium vegetable broth - 3 cups (720 ml)
• 3 Tablespoon Olive oil - 3 tablespoons (45 ml)
• 1 Each Yellow onion - 1 large onion (225 g), diced, One large onion, listed as 225 g.
• 12 Ounce Cremini mushrooms - 12 ounces (340 g), diced, Metric equivalent listed as 340 g.
• 4 Count Garlic - 4 cloves (20 g), minced, Four cloves, listed as 20 g.
• 1 Can Canned cannellini beans - 1 can (15 ounces/425 g), drained and rinsed, One 15-ounce/425 g can, drained and rinsed.
• 5 Ounce Baby spinach - 5 ounces (142 g), Metric equivalent listed as 142 g.
• 1 Can Canned crushed tomatoes - 1 can (28 ounces/794 g), One 28-ounce/794 g can.
• 2 Teaspoon Dried Italian seasoning - 2 teaspoons (2 g), Weight listed as 2 g.
• 1.5 Teaspoon Fine salt - 1 1/2 teaspoons (9 g), Total salt for the recipe; 1/2 teaspoon is used with the barley and 1 teaspoon with the mushrooms.

Instructions

1. Prepare the peppers

   1. *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.

2. Cook the barley

   2. 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.

3. Soften the aromatics

   3. *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*.

4. Brown the mushrooms

   4. 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.

5. Build the tomato sauce

   5. 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.

6. Finish the filling

   6. 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*.

7. Stuff the peppers

   7. *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*.

8. Bake covered, then uncovered

   8. 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*.

9. Rest and serve

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