Barley-Stuffed Peppers Recipe

Name: Barley-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup uncooked barley, or 2 cups cooked barley or other grain; 2 tablespoons olive oil; 2 cups sliced cremini mushrooms; Kosher salt and freshly cracked black pepper; freshly cracked black pepper; 1/2 cup grated Parmesan cheese; 1 cup small-diced fresh mozzarella; 1/4 cup chopped fresh parsley; 1 yellow bell pepper, halved lengthwise and seeded; 1 red bell pepper, halved lengthwise and seeded; 1 cup bread crumbs

Servings: persons

3/4 cup uncooked barley, or 2 cups cooked barley or other grain
2 tablespoons olive oil
2 cups sliced cremini mushrooms
Kosher salt and freshly cracked black pepper
freshly cracked black pepper
1/2 cup grated Parmesan cheese
1 cup small-diced fresh mozzarella
1/4 cup chopped fresh parsley
1 yellow bell pepper, halved lengthwise and seeded
1 red bell pepper, halved lengthwise and seeded
1 cup bread crumbs

1
Slice the mushrooms, grate the parmesan, dice the mozzarella, chop the parsley, halve and seed the bell peppers.
2
Cook the barley according to the package instructions. Transfer the barley to a bowl and set aside.
3
Preheat the oven to 350u00b0F and make sure the oven rack is positioned in the center.
4
In a large saute pan, heat 1 tablespoon of the olive oil over medium-high heat. When the oil is hot and rippling, add half the mushrooms and season with a pinch of salt and a crack of black pepper. Do not touch the pan!
5
After 3 to 4 minutes, use tongs to flip one mushroom. If it's not browned to your liking, give them another minute or two. When they're ready, flip all the mushrooms and cook for another 2 to 3 minutes.
6
Add the cooked mushrooms to the bowl with the barley and repeat with the remaining mushrooms.
7
Add the Parmesan and mozzarella cheeses and the parsley to the bowl and stir to combine.
8
Line the pepper halves cut side up on a baking sheet and season each with a pinch of kosher salt.
9
Use a large spoon to divide the barley filling evenly among the pepper halves.
10
Place the baking sheet in the oven and bake until the filling is hot in the center and the peppers are tender, about 20 minutes.
11
Sprinkle the peppers with the bread crumbs and bake for 5 to 10 minutes more, or until the bread crumbs are golden brown.

247

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 11 ingredients. The key ingredients include: 3/4 cup uncooked barley, or 2 cups cooked barley or other grain, 2 tablespoons olive oil, 2 cups sliced cremini mushrooms, Kosher salt and freshly cracked black pepper, and more.

Yes, Barley-Stuffed 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-Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions