Instructions: 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.

VARIATION: Add 1/4 cup grated Parmesan cheese when you add the barley.

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