250g chopped frozen kale (or or one small bunch, stemmed chopped and blanched for 3 minutes)
1/2 teaspoon salt
2 teaspoons balsamic vinegar
1.5 cups cooked pearl barley (using vegetable stock as cooking liquid for added flavour)
140g goat cheese (crumbled)
Instead of barley, try quinoa or whole grain rice. Instead of kale try any leafy green of your choice. Instead of goat cheese, try feta cheese (and use less salt).
Preheat oven to 350 F. Wrap bell pepper halves in aluminum foil and bake for 20 minutes until slightly soft but retaining their shape. (For a quicker option, drop pepper halves in boiling water for about 3 minutes, remove and dry before stuffing)
Meanwhile, heat olive oil in a sauté pan over medium heat. Add onion and sauté for 2 minutes. Add garlic and italian seasoning and continue cooking for 1 minute. Add mushroom and kale and cook, stirring occasionally for 6-7 minutes, until most liquid evaporates. Season with salt. Remove from heat and stir in balsamic vinegar.
Combine cooked barley and mushroom mixture in a large bowl with about 3/4 of the crumbled goat cheese.
Depending on how large your pepper halves are, scoop 1/2 - 3/4 cup of the stuffing into each half, top with remaining goat cheese.
Place stuffed peppers in a pan and cover loosely with aluminum foil. Bake for 30 minutes. Remove foil and switch oven to broil for 1-2 minutes until cheese begins to brown.