Mushroom and barley stuffed pepper

Ingredients

• 2 pcs Red bell pepper, deseeded and cut in halves
• 1 tbsp Extra virgin olive oil
• 1 head Onion, chooped
• 2 clove Garlic clove, minced
• 2 tsp Italian seasoning
• 230 g Crimini mushrooms
• 250 g Kale, finely chopped
• 1/2 tsp Salt
• 2 tsp Balsamic vinegar
• 180 ml Barley, hulled
• 140 g Goat cheese, semisoft type

Method

1. Preheat oven to 350 F. Place the pepper halves into a baking pan and bake for 20 minutes until slithly soft.
2. Cook the barley in water or in a broth (according to taste) for better flavour.
3. Meanwhile heat olive oil in a pan and sauteé onion for 2 minutes. Add garlis and italian seasoning and cook for another 1 minute.
4. Add mushroom and kale, stirring occasionally cook for 6-7 minutes. Season with salt.. Remove from heat and stir in balsamic vinegar.
5. Combine the cooked barley and mushroom mixture in a bowl with about 3/4 of the crumbled goat cheese.
6. Stuff the pepper halves with the barley mixture and top with remaining goat cheese.
7. Place stuffed peppers into a baking pan and cover loosely with a foil and bake for 30 minutes. Remove foil and bake for a few more minutes until golden brown.
8. Enjoy!