Tuna Stuffed Peppers
Ingredients
- 1 cup quick-cooking barley
- 4 large red bell peppers, tops removed and seeded
- 1 tablespoon olive oil
- 2 cans (5 ounces each) solid white tuna, packed in water, drained
- 2 eggs, beaten
- 1/4 cup grated Romano cheese
- 1/4 cup finely chopped parsley
- 2 cloves garlic, minced
- 1 small onion, minced
- 1/2 teaspoon dried italian seasoning
- 1/4 teaspoon ground black pepper
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