Best 2 Barley Stuffed Peppers Recipes

Barley stuffed peppers are a delicious and hearty dish that makes an excellent main course or side dish. The combination of barley, vegetables, and spices makes a flavorful filling that is complemented by the sweet and tender bell peppers. This dish is also relatively easy to make and can be tailored to your own taste preferences. Whether you like your stuffed peppers mild or spicy, there is a recipe out there that is perfect for you. So if you're looking for a new and exciting way to cook barley, give stuffed peppers a try!

Here are our top 2 tried and tested recipes!

BARLEY-STUFFED PEPPERS

Barley-Stuffed Peppers image

My mother cooked with barley a lot, so when I found this recipe for stuffed peppers, I know it would be great. I just made a few changes to suit our tastes, and now it's a weekday dinner standby.-Rosella Peters, Gull Lake, Saskatchewan

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 large green peppers
1/2 pound bulk Italian sausage
1 cup chopped onion
1 to 2 garlic cloves, minced
1 can (8 ounces) tomato sauce
3 cups cooked barley
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Cut tops off peppers; remove seeds. In a large kettle, blanch peppers in boiling water for 3 minutes. Drain and rinse in cold water; set aside. In a skillet over medium heat, cook sausage, onion and garlic until onion is tender and sausage is no longer pink; drain. Stir in tomato sauce, barley, thyme, salt and pepper; heat through. Spoon into peppers; place in an ungreased 8-in. square baking dish. Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.

Nutrition Facts :

BARLEY & MUSHROOM STUFFED GREEN BELL PEPPERS

Barley & Mushroom Stuffed Green Bell Peppers image

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

Ingredients

1 tablespoon vegetable oil
2 cups mushrooms, chopped
1 cup onion, chopped
1 1/2 cups pearl barley, cooked
2 tablespoons parsley, chopped
1/4 teaspoon thyme
1/4 teaspoon pepper
1 cup monterey jack cheese, shredded
4 medium bell peppers
1 cup marinara sauce

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.

Tips:

Choose ripe, firm bell peppers of any color you like.
For a vegetarian version, omit the ground beef and use additional barley, lentils, or quinoa.
For a spicier dish, add a pinch of cayenne pepper or red pepper flakes to the filling.
If you don't have a large baking dish, you can cook the peppers in batches.
Serve the peppers with your favorite sides, such as rice, quinoa, or roasted vegetables.

Conclusion:

Barley stuffed peppers are a delicious and versatile meal that can be enjoyed for lunch or dinner. They are easy to make and can be tailored to your liking. With a variety of flavors and textures, these peppers are sure to be a hit with your family and friends. So next time you're looking for a hearty and satisfying meal, give barley stuffed peppers a try!