2 red bell pepper, cut in half length wise (choose the fattest pepper for the best stuffing)
1 small zucchini, diced
1 baby eggplant, diced
8 white mushrooms, diced
.75 pounds of ground beef
1 large can crushed tomatoes (or 2 12 oz. cans)
5-8 sundried tomatoes
large handful of Barley (I'd guess 1/4 c.)
1 tablespoon of olive oil
1 tablespoon Worsteshire sauce
spicy grill seasoning
salt to taste (added with grill seasoning)
3/4 cup Cheese blend (I used feta, monteray jack, mozzarella and parmesan)
Preheat oven to 400 degrees and dice zucchini and eggplant. Add grill seasoning (I used McCormick Montreal Steak Seasoning) and salt with olive oil and toss onto a cookie sheet. Bake for about 25 minutes. Remove from oven. Lower oven to 350 degrees.
In the meantime, brown ground beef over medium heat. When almost cooked through, add mushrooms, sundried tomatoes and grill seasoning. Cook until browned and then add tomatoes (be careful of splatter). Add barley and cover for 20 minutes.
Add roasted vegetables and cook for another 10 minutes covered.
Put halved bell peppers in a Pam sprayed oven-safe dish. Add layer of cheese (helps it stick to pepper). Scoop filling into pepper then top with remaining cheese. Cook at 350 for 25 more minutes.
Eat and enjoy!