BARLEY & MUSHROOM STUFFED GREEN BELL PEPPERS
Make and share this Barley & Mushroom Stuffed Green Bell Peppers recipe from Food.com.
Provided by Cindy Hartlin
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned.
- Stir in the barley, parsley, thyme and pepper (ground). Stir in the cheese; set aside.
- Rinse the bell peppers. Cut off the tops; remove and discard the seeds and pith.
- If necessary, make a thin slice on the bottom of each pepper to balance. Spoon 1/4 of the mixture into each pepper.
- Stand the peppers upright in a baking dish just large enough to accommodate them.
- Pour the sauce into the baking dish.
- Bake 30 minutes or until the peppers are tender.
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Irfan Shahani
[email protected]These stuffed peppers were a bit bland for my taste. I think I'll add some extra spices next time.
Dora Exsposed
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's also healthy and filling.
Azalea Fletcher
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The barley and mushrooms were so flavorful that I didn't even miss the meat.
Ali Adil
[email protected]I've made this recipe for potlucks and it's always a hit. Everyone loves the unique flavor of the barley and mushrooms.
Joan Nakalema
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the stuffed peppers and they didn't even realize they were eating barley.
Faizan Younas
[email protected]:D
Eyadu Felix
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of barley. But I'm so glad I did! The barley was cooked perfectly and the overall flavor of the dish was amazing.
Abdullah Alnaqeeb
[email protected]These stuffed peppers are a great way to use up leftover barley. They're also a healthy and filling meal.
Ahmad Ihsas
[email protected]I love how versatile this recipe is. I've made it with different types of mushrooms and bell peppers and it always turns out great.
Murtaza Hakimi
[email protected]This recipe was easy to follow and the end result was delicious. I will definitely be making it again.
Julius pax
[email protected]I'm not a big fan of barley, but I really enjoyed this dish. The mushrooms and bell peppers were cooked to perfection.
Imran Panhwar
[email protected]Yum!
Ahmad Khan1667
[email protected]I've made this recipe several times now and it always turns out great. The filling is so flavorful and the peppers are cooked perfectly.
Dimitrije Trebjesanin
[email protected]These stuffed peppers were a hit with my family! The barley and mushrooms added a hearty and flavorful twist to the classic dish. I also loved the crispy parmesan crust.