3498. BACON, CHEESE and BARLEY STUFFED CAPSICUM

1 cup raw barley or rice
2 teaspoons oil
1 onion, peeled and diced
2 rashers middle bacon
2 cloves garlic, peeled and dice
1.5 cups grated cheese
1/2 cup sun dried tomatoes, drained and sliced
4 medium capsicums (red, orange and yellow are sweetest)
Parsley
Salt and pepper to taste

Simmer the barley in plenty of water for 20 minutes. Drain the barley once cooked. Preheat oven to 440ºF. Heat a frypan on medium heat and add oil. Fry the onion until translucent. Add the bacon and garlic and fry until cooked through. Add the drained barley, sun dried tomatoes and 3/4 of the cheese. Season to taste with salt and pepper if needed. Slice the tops off the capsicum and remove the inside and seeds. Fill the capsicums with the barley filling and top with the remaining cheese. Place the tops back on the capsicums and bake for 30 minutes or until the capsicums are soft.

bacon recipe source: Lorraine Elliott, Not Quite Nigella (@NotQuiteNigella), June 1, 2014