Beef and Barley Stuffed Bell Peppers

• 4 large bell peppers (any color)
• 1 lb ground beef
• 1 cup pearl barley, cooked
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp chili powder
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut the tops off the bell peppers and remove seeds and membranes.
3. 3 In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
4. 4 Add ground beef, breaking it into small pieces with a spoon. Cook until browned.
5. 5 Stir in diced tomatoes, oregano, basil, chili powder, salt, and pepper. Simmer for 5 minutes.
6. 6 Mix in cooked barley and remove from heat.
7. 7 Stuff each pepper with the beef and barley mixture and place in a baking dish.
8. 8 Top each stuffed pepper with shredded cheddar cheese.
9. 9 Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes.
10. 10 Let stand for 5 minutes before serving.

Equipment

• baking dish
• skillet
• oven

Variations

• Add black beans for extra protein and fiber.
• Substitute ground turkey for a leaner option.

Substitutions

• Use quinoa instead of barley for a gluten-free alternative.
• Swap cheddar cheese for mozzarella if preferred.

Pairings

• Pairs well with a crisp Chardonnay or a cold Mexican lager.

Nutrition

Tips

• Use leftover cooked barley to save time, or cook it ahead of time.
• For extra flavor, roast bell peppers in the oven before stuffing.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350°F covered with foil until heated through.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.

FAQ