Best 2 Barley Stuffed Peppers Recipes

**Journey into the Realm of Barley-Stuffed Peppers: A Culinary Symphony of Flavors and Textures**

Embark on a delightful culinary adventure with our diverse collection of barley-stuffed pepper recipes, each offering a unique symphony of flavors and textures. From the classic comfort of traditional stuffed peppers to innovative vegan and vegetarian variations, our recipes cater to every palate and dietary preference. Indulge in the hearty goodness of barley, a wholesome grain that adds a satisfying chewiness and nutty flavor to the dish. Discover the perfect balance of savory and sweet as tender bell peppers are filled with a flavorful medley of barley, aromatic herbs, succulent vegetables, and a choice of succulent proteins. Explore the vibrant variations, including a tantalizing Greek-inspired recipe featuring a vibrant combination of Mediterranean flavors, a smoky and spicy Mexican-style creation, and a refreshing Asian-inspired version bursting with vibrant and tangy notes. With step-by-step instructions and a treasure trove of culinary tips, our barley-stuffed pepper recipes will guide you towards creating a masterpiece that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

BARLEY-STUFFED PEPPERS

Barley-Stuffed Peppers image

My mother cooked with barley a lot, so when I found this recipe for stuffed peppers, I know it would be great. I just made a few changes to suit our tastes, and now it's a weekday dinner standby.-Rosella Peters, Gull Lake, Saskatchewan

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 large green peppers
1/2 pound bulk Italian sausage
1 cup chopped onion
1 to 2 garlic cloves, minced
1 can (8 ounces) tomato sauce
3 cups cooked barley
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Cut tops off peppers; remove seeds. In a large kettle, blanch peppers in boiling water for 3 minutes. Drain and rinse in cold water; set aside. In a skillet over medium heat, cook sausage, onion and garlic until onion is tender and sausage is no longer pink; drain. Stir in tomato sauce, barley, thyme, salt and pepper; heat through. Spoon into peppers; place in an ungreased 8-in. square baking dish. Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.

Nutrition Facts :

BARLEY & MUSHROOM STUFFED GREEN BELL PEPPERS

Barley & Mushroom Stuffed Green Bell Peppers image

Make and share this Barley & Mushroom Stuffed Green Bell Peppers recipe from Food.com.

Provided by Cindy Hartlin

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

Preheat oven to 350°F.
Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned.
Stir in the barley, parsley, thyme and pepper (ground). Stir in the cheese; set aside.
Rinse the bell peppers. Cut off the tops; remove and discard the seeds and pith.
If necessary, make a thin slice on the bottom of each pepper to balance. Spoon 1/4 of the mixture into each pepper.
Stand the peppers upright in a baking dish just large enough to accommodate them.
Pour the sauce into the baking dish.
Bake 30 minutes or until the peppers are tender.

Tips:

Choose the right peppers: Bell peppers are the most common type of pepper used for stuffing, but you can also use poblano, Anaheim, or jalapeño peppers. Just be sure to choose peppers that are firm and have no blemishes.
Cook the barley ahead of time: This will save you time when you're assembling the stuffed peppers. You can cook the barley in a pot on the stovetop or in a rice cooker.
Don't overcook the peppers: The peppers should be tender, but still have a little bit of crunch to them. Overcooked peppers will be mushy and difficult to eat.
Use a variety of vegetables: The more vegetables you use, the more flavorful the stuffing will be. Some good options include onions, carrots, celery, mushrooms, and zucchini.
Season the stuffing well: Be sure to use plenty of herbs and spices to flavor the stuffing. Some good options include garlic, oregano, basil, thyme, and paprika.
Top the peppers with cheese: Cheese is a classic topping for stuffed peppers. You can use any type of cheese you like, but a sharp cheddar or Parmesan cheese is a good choice.

Conclusion:

Stuffed peppers are a delicious and versatile dish that can be enjoyed for lunch or dinner. They're also a great way to use up leftover vegetables. With so many different variations to choose from, there's sure to be a stuffed pepper recipe that everyone will love.