Sautee in olive oil:
1 medium mild white onion, chopped
2 chopped garlic cloves
1 bunch curly green kale, torn
handful pine nuts
Add these to 2 cups cooked barley.
Layer into 2 red peppers (microwaved briefly to start taking the crunch out), alternating with grated cheese (a nutty white - I used parrano). Bake at 400 for 20 minutes.