Barley & Mushroom Stuffed Green Bell Peppers

READY IN: 45mins
Recipe by Cindy Hartlin

Vegetarian green peppers stuffed with barley and mushrooms

Top Review by CaliforniaJan

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.

Ingredients Nutrition


  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.

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