Barley Beef-Stuffed Peppers with Avocado Cream

For the stuffed peppers:

1. Cook the barley according to the package directions. Set aside. Preheat oven to 350⁰ F.
2. Brown the beef in a large skillet, about 10 minutes, breaking it into small pieces. Drain excess grease.
3. Add the mushrooms, season with salt and pepper (if desired) and cook another 3 minutes. 
4. Combine the meat mixture with barley in a large bowl. Mix in the cheeses and parsley.
5. Spray a casserole dish with nonstick spray and arrange the pepper halves cut-side up. Fill each pepper with the meat mixture. Add 1 tablespoon of water to the bottom of the dish to soften the peppers during cooking.
6. Bake uncovered until the peppers are tender, about 45 minutes. 

For the avocado cream:

1. In a small bowl, mash the avocado with a fork until smooth; mix in sour cream, milk, lime juice, salt and pepper.
2. Serve stuffed peppers with a dollop of avocado cream. Garnish with cilantro, if desired.