The cheese had formed a nice crust on top. the peppers were soft. There was just the right balance of nutty grain from the barley and meatiness (but not heavy with meat) and the fresh thyme really perfumed the dish.
These were very easy to make (hardest part was probably dicing the carrot!!!) and I will make them again. Very filling, too.
I had cooked 1 cup of raw barley in about 4 cups of water, so I had lots of barley leftover. I only used 1 cup in the peppers. I mixed the barley with 2 tablespoons of bottled Kraft Sicilian Roasted Garlic Balsamic light salad dressing, the rest of the diced tomatoes from the peppers (Drained, only the tomatoes). Then I chopped up another carrot, put in a cup of peas, more thyme and took some of the chopped radish and onion that I had cut up previously and tossed it all together. I now have about 4 cups of barley salad to have for lunches or supper later this week. I tasted it... really delicious. The best part is, barley is VERY inexpensive and very healthy! I'll have one cup of this salad for lunch tomorrow, with a small garden salad (bagged greens, cucumbers, radishes, grape tomatoes and a bit of chopped onion) and one 2 oz turkey meatball that I made with the rest of the package of ground turkey from the peppers. (I've got about 5 meatballs left which I'll use throughout the week).
I found a nice vinegar for salad, too. Nakano Roasted Garlic Seasoned Rice Wine Vinegar. It has a little salt and sugar, nice subtle garlic flavor. 20 calories per tablespoon. No fat! It's nice when you just want a nice light dressing.
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