Barley & Mushroom Stuffed Green Bell Peppers

Total Time
45mins
Prep 15 mins
Cook 30 mins

Vegetarian green peppers stuffed with barley and mushrooms

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned.
  3. Stir in the barley, parsley, thyme and pepper (ground). Stir in the cheese; set aside.
  4. Rinse the bell peppers. Cut off the tops; remove and discard the seeds and pith.
  5. If necessary, make a thin slice on the bottom of each pepper to balance. Spoon 1/4 of the mixture into each pepper.
  6. Stand the peppers upright in a baking dish just large enough to accommodate them.
  7. Pour the sauce into the baking dish.
  8. Bake 30 minutes or until the peppers are tender.
Most Helpful

This is a great recipe. My husband commented how similar the texture of the barley is to ground meat, so you don't really feel like you are missing anything. I had big peppers, so I halved them and that worked just fine. Next time I might add more mushrooms, but otherwise they were perfect as posted.

CaliforniaJan January 16, 2013

Wow these were really good peppers! I cooked my peppers in the microwave with a little water for about 4 minutes before stuffing them, otherwise made just as directed and wouldn't change a thing. The marinara sauce was great with these and they were quite filling - didn't miss the meat at all. Thanks for sharing the recipe!

loof September 11, 2012

I love this recipe! I am a big fan of traditional stuffed peppers with the meat and rice, but I have to admit, I like these even better. I had to use quick-cooking barley because it's what I had on hand, so I didn't pre-cook it. I also used sharp white cheddar cheese and used a can of plain tomato sauce. This works really well in a slow-cooker, too. I added a cup of water to the bottom and cooked it on high for 3 hours or so. This is what I call a perfect recipe!

yellow_apple30 January 20, 2010