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    You are in: Home / Recipes / Barley & Mushroom Stuffed Green Bell Peppers Recipe
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    Barley & Mushroom Stuffed Green Bell Peppers

    Barley & Mushroom Stuffed Green Bell Peppers. Photo by loof

    1/1 Photo of Barley & Mushroom Stuffed Green Bell Peppers

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Cindy Hartlin's Note:

    Vegetarian green peppers stuffed with barley and mushrooms

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    Units: US | Metric


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

    Ratings & Reviews:

    • on January 16, 2013


      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.

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    • on September 11, 2012


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2010


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Barley & Mushroom Stuffed Green Bell Peppers

    Serving Size: 1 (367 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 503.9
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 6.5 g
    Cholesterol 26.4 mg
    Sodium 429.6 mg
    Total Carbohydrate 77.9 g
    Dietary Fiber 16.5 g
    Sugars 11.6 g
    Protein 18.1 g

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