Peppers with Barley Filling

Peel scallions and garlic and finely chop. Saute half of them in a pan in 1 tablespoon of butter. Add barley and cook briefly. Add 500 ml (approximately 2 cups) of broth, bring to a boil, turn on low heat, cover and simmer for about 30-40 minutes to soak barley. It should still have a slight crispness to it.

Meanwhile, rinse string beans, blanch in boiling salted water for 2 minutes, rinse in cold water, drain and cut into 2 cm (approximately 1 inch) pieces. Rinse and cut leeks into 5 mm (approximately .25 inch) wide rings. Rinse yellow peppers and cut into small pieces. Rinse snow peas and cut into pieces.

Rinse lemon in hot water, wipe dry and finely grate zest from half of shell. Cut lemon in half and juice. Rinse green peppers, cut in half, remove seeds and season insides with salt and pepper.

Preheat oven to 200°C (approximately 400°F). Strain barley. Melt remaining butter and saute beans, pepper pieces and leek rings. Season with lemon zest, salt, pepper and lemon juice. Mix in Parmesan and barley. Fill green peppers with mixture. Place in an ovenproof baking dish greased with butter and cook in preheated oven for about 15-20 minutes.