Barley, Beans and Tomato Stuffed Peppers

• 2 cups water
• 3/4 cup pearl barley, uncooked
• 1 can (28 fl oz/796 mL) crushed tomatoes
• 5 red peppers
• 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 can (14 fl oz/540 mL) no-salt-added diced tomatoes, undrained
• 1 can (14 fl oz/540 mL) no-salt-added black beans, rinsed
• 1 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 1/4 cup Kraft 100% Parmesan Grated Cheese

1. Heat oven to 400 degrees F.
2. Bring water and barley to boil in medium saucepan on medium-high heat; cover.
3. Simmer on medium-low heat 40 to 50 min.
4. or until barley is tender and just small amount of water remains.
5. Remove from heat.
6. Let stand 5 min.
7. Meanwhile, pour crushed tomatoes into 13x9-inch baking dish.
8. Cut peppers lengthwise in half; remove and discard ribs and seeds.
9. Place peppers, cut sides up, in prepared baking dish.
10. Heat dressing in large skillet on medium-high heat.
11. Add onions and garlic; cook and stir 2 to 3 min.
12. or until softened.
13. Add diced tomatoes, beans and seasonings; mix well.
14. Cook 8 to 10 min.
15. or until slightly thickened, stirring frequently.
16. Stir in barley.
17. Spoon into pepper halves.
18. Bake 40 min.
19. or until peppers are crisp-tender and filling is heated through.
20. Top with cheese.

water, pearl barley, tomatoes, red peppers, olive oil, onion, clove garlic, chili powder, ground cumin, cheese

Taken from www.kraftrecipes.com/recipes/barley-beans-tomato-stuffed-peppers-182653.aspx (may not work)