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Stuffed Peppers
Stuffed Green Peppers with Barley and Veggies: Tender green peppers filled with a savory barley, vegetable, and beef broth mixture, topped with tomato sauce and melted mozzarella cheese.
90 minutes,   6 Peppers
recipe image
1 Tbsp Vegetable oil
¾ cup Finely chopped onion
½ cup Finely chopped carrot
½ cup Finely chopped celery
2 tsp Minced garlic (about one clove)
2 ¼ cups Beef broth
½ tsp Oregano
¼ tsp Basil
¼ tsp Salt
⅛ tsp Pepper
1 cup Barley
6 Green peppers (about 2 1/2 lbs)
½ cup Tomato sauce
1 ½ oz Shredded vegan (or not) mozzarella cheese (about 6 tablespoons)
1.  In a medium saucepan over medium-high heat, add hot oil (1 tbsp).
2.  Add the onion (3/4 cup), carrots (1/2 cup), celery (1/2 cup), and minced garlic (2 tsp).
3.  Cook for about 5 minutes, stirring occasionally.
4.  Add the beef broth (2 1/4 cups), oregano (1/2 tsp), basil (1/4 tsp), salt (1/4 tsp), and pepper (1/8 tsp).
5.  Bring the mixture to a boil.
6.  Add barley (1 cup); reduce heat.
7.  Cover the saucepan and let it simmer for about 1 hour or until the barley is tender, stirring occasionally.  ©
8.  Meanwhile, remove the tops and seeds from peppers (6 green peppers). Optional: Save the top and stem for serving
9.  In a large saucepan, bring water to a boil.
10.  Add the peppers to the boiling water. (And the saved tops/stems if keeping those)
11.  Reduce the heat to low and cover the saucepan.
12.  Let the peppers simmer for about 5-7 minutes or until they are tender-crisp.
13.  Preheat your oven to 375°f.
14.  Arrange the peppers in a 1 1/2-quart shallow baking dish.
15.  Stir tomato sauce (1/2 cup) into the barley mixture.
16.  Spoon an equal amount of the barley filling into each pepper, approximately 3/4 cup.
17.  Sprinkle each pepper with shredded part-skim mozzarella cheese (6 tbsp).
18.  Cover the baking dish loosely with foil and bake for about 20-25 minutes.

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Stuffed Peppers. Recipe on first page, not a blog.