Barley Stuffed Peppers with Feta

Preheat oven to 375 F. Split the bell pepper in half from stem to bottom then remove stem and seeds.

Roast the pepper halves face down in a small pan for 10 minutes while you prepare the filling.

Meanwhile, put your cooked barley into a medium-sized bowl. Stir half the cheese, as well as the chili pepper, parsley, capers and tomatoes into the cooked barley. Taste, and add salt and pepper according to your preference.

When they are done, remove peppers from the oven and turn the broiler on high. The peppers should be barely wilted and not overly mushy.

Fill the partially cooked pepper halves with the filling and top with the remaining cheese.

Broil for 3-5 minutes until the cheese is toasted on top. Serve with naan bread or your favorite protein.