Zucchini stuffed with Barley

Ingredients

• 1/2 cup barley
• 1 large zucchini
• 2 teaspoon olive oil
• 1 small Onion chopped
• 1 small yellow red or green pepper, chopped
• 1 cup tomatoes peeled and chopped
• 1 teaspoon kosher salt
• 3/4 cup Cheddar cheese shredded

Instructions

1. Preheat oven to 375 degrees.
2. Bring 1 1/2 cups salted water to a boil, add barley, cover and simmer for 45 minutes or until tender. Set aside.
3. Meanwhile slice zucchini in half length wise, brush cut sides with 1 teaspoon oil and bake for 20 minutes or until slightly softened .
4. Remove zucchini from oven and scoop out the inside. Leaving the outer shell to stuff, put the pulp in a bowl, chop and drain liquid from both the pulp and outer shell. Set these aside.
5. In a small skillet, using 1 teaspoon oil saute onion and pepper for 4-5 minutes, until translucent and softened. Add tomato, salt and cook for 2 more minutes.
6. Mix barley, tomato mixture and 1/2 cup cheese (reserving 1/4 cup for the top). Use this mixture to fill zucchini halves and sprinkle reserved cheese on top of filled zucchini.
7. Bake for 15-20 minutes until bubbly and browned.