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 450. cut tops off the peppers, remove seeds. roast the bell peppers in the oven for 10 minutes or so. sprinkle insides of peppers with salt and set aside. saute ground beef and onions, drain. season with salt and pepper. stir in tomatoes, rice, 1/2 cup water and worcestershire sauce. cover, simmer 15 minutes. remove from heat and stir in cheese. reduce oven to 350. stuff each pepper with beef/rice mixture. place peppers open side up in a baking dish. combine soup with water until gravy consistency. pour over the peppers. bake, covered, for 30 minutes, until heated through and cheese is melted and bubbly.