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1
Slice the mushrooms, grate the parmesan, dice the mozzarella, chop the parsley, halve and seed the bell peppers.
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2
Cook the barley according to the package instructions. Transfer the barley to a bowl and set aside.
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3
Preheat the oven to 350u00b0F and make sure the oven rack is positioned in the center.
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4
In a large saute pan, heat 1 tablespoon of the olive oil over medium-high heat. When the oil is hot and rippling, add half the mushrooms and season with a pinch of salt and a crack of black pepper. Do not touch the pan!
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5
After 3 to 4 minutes, use tongs to flip one mushroom. If it's not browned to your liking, give them another minute or two. When they're ready, flip all the mushrooms and cook for another 2 to 3 minutes.
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6
Add the cooked mushrooms to the bowl with the barley and repeat with the remaining mushrooms.
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7
Add the Parmesan and mozzarella cheeses and the parsley to the bowl and stir to combine.
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8
Line the pepper halves cut side up on a baking sheet and season each with a pinch of kosher salt.
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9
Use a large spoon to divide the barley filling evenly among the pepper halves.
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10
Place the baking sheet in the oven and bake until the filling is hot in the center and the peppers are tender, about 20 minutes.
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11
Sprinkle the peppers with the bread crumbs and bake for 5 to 10 minutes more, or until the bread crumbs are golden brown.
