For the Barley:
For the Peppers:
1 pound ground beef or turkey
¼ cup finely chopped onion
3 tablespoons Italian seasoned bread crumbs
2 tablespoons grated Parmigiano-Reggiano cheese
1 egg, beaten
1 teaspoon salt
1 teaspoon ground black pepper
1-½ cups cooked whole grain barley kernels, cooking directions below
3 bell peppers, cut in half and seeded
2 jars (26 ounces each) prepared pasta sauce
Additional grated Parmigiano-Reggiano cheese, optional
Recipe and photo courtesy of National Barley Foods Council [3]
Links
[1] https://oldwayspt.org/grain/barley
[2] https://oldwayspt.org/grain/wheat
[3] http://www.barleyfoods.org