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Barley Bell Peppers

Total Time

Prep: 65 min. Bake: 25 min.


6 servings

If you and your family like stuffed peppers, you're going to love this recipe. Instead of the usual rice, these fresh green peppers are filled with barley and a nice blend of seasonings, along with ground beef.—National Barley Foods Council, Mary Sullivan, Spokane, Washington


  • 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 oil
  • 1/2 pound lean ground beef (90% lean)
  • 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.
  3. In a large skillet, saute onion and garlic in oil until tender. Add beef and allspice. Cook until meat is no longer pink; drain. Stir in the barley mixture, parsley, salt, pepper and tomatoes. Spoon into peppers.
  4. 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 meat is heated through.

Nutrition Facts

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

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