Barley & Mushroom Stuffed Green Bell Peppers Recipe

Name: Barley & Mushroom Stuffed Green Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Preheat oven to 350u00b0F.
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.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 cups mushrooms, chopped, 1 cup onion, chopped, 1 1/2 cups pearl barley, cooked, and more.

Yes, Barley & Mushroom Stuffed Green Bell Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barley & Mushroom Stuffed Green Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions