Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. heat the oil in a large skillet. add mushrooms and onions and cook, stirring until the onions are browned. stir in the barley, parsley, thyme and pepper (ground). stir in the cheese; set aside. rinse the bell peppers. cut off the tops; remove and discard the seeds and pith. if necessary, make a thin slice on the bottom of each pepper to balance. spoon 1/4 of the mixture into each pepper. stand the peppers upright in a baking dish just large enough to accommodate them. pour the sauce into the baking dish. bake 30 minutes or until the peppers are tender.

Target recipe: preheat oven to 350. pre-cook peppers in boiling, salted water for five minutes. brown ground beef in skillet, drain. combine soup, onion, worcestershire sauce, salt, pepper, rice, and 1 1/2 cups cheese in a bowl. place peppers upright in baking dish. stuff with mixture -- any leftover mixture can be spooned around the peppers. sprinkle with remaining cheese. bake at 350 for 40 minutes, or until the cheese is bubbly and the rice is cooked. this can also be cooked in the microwave, covered, on high, for 12 minutes.