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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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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!

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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!

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yellow_apple30 January 20, 2010

Loved these! Wonderful hearty vegetarian main dish with lots of flavor. With the baking time listed, peppers will still be crunchy. Also, pearl barley must be precooked, and takes about 50-60 minutes, so plan accordingly. I use Bob's Red Mill pearl barley, and used the rice cooker to prepare. 1 c barley plus 3 c water gave me more than enough. Thanks for sharing, I'll make these again!

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LonghornMama February 26, 2008
Barley & Mushroom Stuffed Green Bell Peppers