Publisher Photo
MAKES:
6 servings
TOTAL TIME:
Prep: 65 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 65 min. Bake: 25 min.

Ingredients

  • 1 can (14-1/2 ounces) diced tomatoes
  • 2/3 cup medium pearl barley
  • 1/2 teaspoon ground cumin
  • 6 medium green peppers
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive or vegetable oil
  • 1/2 pound lean ground beef
  • 3/4 teaspoon ground allspice
  • 1/4 cup minced fresh parsley
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Drain tomatoes, reserving juice. Set the tomatoes aside. Add water to juice to measure 2 cups; place in a saucepan. Add barley and cumin; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender.
Meanwhile, cut tops off peppers; remove seeds. Place peppers in a Dutch oven and cover with water. Bring to a boil; boil for 3 minutes. Drain; rinse in cold water and set aside. In a skillet, saute onion and garlic in oil until tender. Add beef and allspice. Cook until meat is no longer pink. Add the barley mixture, parsley, salt, pepper and tomatoes; mix well. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25-30 minutes or until peppers are tender and the filling is heated through. Yield: 6 servings.
Originally published as Barley Bell Peppers in Country Woman July/August 1999, p41

Nutritional Facts

1 each: 214 calories, 6g fat (2g saturated fat), 19mg cholesterol, 414mg sodium, 31g carbohydrate (7g sugars, 8g fiber), 12g protein.

  • 1 can (14-1/2 ounces) diced tomatoes
  • 2/3 cup medium pearl barley
  • 1/2 teaspoon ground cumin
  • 6 medium green peppers
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive or vegetable oil
  • 1/2 pound lean ground beef
  • 3/4 teaspoon ground allspice
  • 1/4 cup minced fresh parsley
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Drain tomatoes, reserving juice. Set the tomatoes aside. Add water to juice to measure 2 cups; place in a saucepan. Add barley and cumin; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender.
  2. Meanwhile, cut tops off peppers; remove seeds. Place peppers in a Dutch oven and cover with water. Bring to a boil; boil for 3 minutes. Drain; rinse in cold water and set aside. In a skillet, saute onion and garlic in oil until tender. Add beef and allspice. Cook until meat is no longer pink. Add the barley mixture, parsley, salt, pepper and tomatoes; mix well. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25-30 minutes or until peppers are tender and the filling is heated through. Yield: 6 servings.
Originally published as Barley Bell Peppers in Country Woman July/August 1999, p41

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