|Red bell pepper||4 Ounce|
|Baby zucchini||1 Pound, trimmed (About 4 Units)|
|Chopped white onion||1⁄4 Cup (4 tbs)|
|Finely chopped garlic||1 Teaspoon (About 1 Clove)|
|Peeled finely chopped tomato||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||1 Dash (As Per Taste)|
|Dried fine herbs||1 Teaspoon (A French Seasoning Mixture Available In Most Supermarkets)|
|Coarse kosher salt||1⁄2 Teaspoon|
|Cooked pearled barley||1⁄3 Cup (5.33 tbs)|
|Freshly grated parmesan cheese||1⁄2 Teaspoon|
Preheat the broiler and line the rack with aluminum foil.
Cut the bell pepper in half lengthwise, core, and seed.
Place the pepper on the rack, cut side down, 2 to 3 inches from the heat source.
Broil for about 5 minutes, until charred.
Remove the pepper carefully, leaving the broiler on.
Seal the pepper in an airtight plastic bag and let cool for about 10 minutes.
Remove from the plastic bag, rub off the skin, and chop. (This should yield about 14 cup chopped pepper.)
Cut a thin slice off the entire top length of each zucchini, and a partial slice in the center of the bottom side, just enough to allow the zucchini to set flat.
Hollow out the zucchini by making a rectangular incision around the top, leaving a 14 inch outer border.
Scoop out, chop, and reserve the meat.
Place the zucchini, hollowed side down, in a small nonstick fry ing pan.
Add the 14 cup water and cook for 5 minutes over medium heat.
Meanwhile, combine the chopped zucchini, onion, garlic, tomato, black pepper to taste, chopped roasted bell pepper, and the 2 tablespoons water in another small pan.
Cook, uncovered, for about 7 minutes over medium low heat, until all the liquid in the pan (including that given off by the vegetables) has evaporated.
Transfer the mixture to a bowl and add the fine herbes, salt, and barley.
Mix well and spoon into the hollow cavities of the zucchini.
Sprinkle with the Parmesan cheese.
Place on a foil lined shallow baking dish and broil for about 2 minutes, until the tops of the stuffed zucchini are browned and crusty.