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Barley Stuffed Bell Peppers

Here's how you make Barley Stuffed Bell Peppers
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  • Servings: 6
  • Prep: 30m
  • Cook: 75m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 pound ground beef (or can use ground turkey)
  • 1 small onion, chopped (about 1/3 cup)
  • 2 small garlic cloves, finely minced
  • 1/4 cup breadcrumbs (Italian seasoned breadcrumbs, see my recipe posted here on this site)
  • 1/4 cup Parmesan cheese, grated
  • 1 large egg, slightly beaten
  • 1/4 teaspoon salt (seasoned salt, or to taste)
  • 1 teaspoon fresh ground black pepper
  • 1/4 teaspoon cayenne pepper, optional
  • 1 1/2 cups cooked pearl barley (should measure 1 1/2 cups after cooking)
  • 3 large bell peppers, cut in half and seeded (use red or green)
  • 1 jar (26 ounce) pasta sauce (I use my own homemade sauce)
  • Shredded mozzarella cheese
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 375 degrees F, Grease a 13 x 9-inch baking pan.

  • Step 2: In large bowl, combine uncooked ground meat, onion, garlic, bread crumbs, Parmesan cheese, egg, salt, pepper, cayenne if using and cooked barley.

  • Step 3: Divide meat-barley mixture into 6 portions. Press each portion into bell pepper half, forming mixture to the shape of the pepper. Place filled pepper halves in dish. Pour pasta sauce over peppers.

  • Step 4: Cover tightly with aluminum foil. Bake peppers for 1 hour. Uncover sprinkle each top of pepper with mozzarella cheese (using as much as you like). Return to oven uncovered for another 20 minutes.

  • Step 5: TO COOK BARLEY: In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Place any extra cooked barley in an airtight container and refrigerate or freeze for up to a week. Add to soups, stews, casseroles and salads for extra flavor and fiber. For best results, bring frozen or refrigerated cooked barley to room temperature before using.

We hope you enjoy this recipe!

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