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| 4 klein | Green or red bell peppers |
| 1 Esslöffel | vegetable oil |
| 1/2 Tasse | onions chopped |
| 2 | cloves garlic minced |
| 1 1/2 Tasse | tomatoes chopped |
| 1/4 Tasse | Snipped fresh dill |
| 1/4 Tasse | parsley fresh, chopped |
| 3 Tasse | barley cooked |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
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1. Preheat oven to 375 degrees.
2. Cut off top of peppers, then remove seeds and pith. Blanch in boiling water 4 minutes; drain.
3. In a medium skillet, heat the oil over medium-high heat. Add the onions and garlic; cook, stirring, until softened, about 2 minutes. Add the tomatoes, dill, and parsley. Cook, stirring until tomatoes are softened, about 3 minutes. Stir in the barley, salt, and pepper. Spoon 1/4 of the barley mixture into each of the prepared pepper shells.
4. Bake 20 minutes, or until filling is heated through.
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