In large skillet, heat oil and sauté onion and garlic over medium heat for 5 minutes, stirring often. Add barley and water. Bring to boil.
Cover and reduce heat to simmer for 1 hour, or until barley is tender and water is absorbed. Let rest for 5 minutes.
Stir in 4 tbsp parmesan cheese, salt and pepper to taste.
Stuff equal amounts of barley into peppers. Place in a baking dish. Pour hot water into bottom of baking dish to cover ½ inch.
Cover with foil and bake for 30 minutes. Remove foil. Sprinkle tops of peppers with remaining parmesan cheese and paprika. Continue to bake an additional 15 minutes.
