Barley Stuffed Green Peppers
Submitted by Dhause
Barley Stuffed Green Peppers filled with pearl barley, mushrooms, onion, Monterey Jack cheese, thyme, and marinara sauce. A hearty meatless main dish baked until the peppers are perfectly tender.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minStuffed bell peppers usually get stuffed with ground beef, but this version makes the case that barley and mushrooms can fill the role just as satisfyingly. Pearl barley brings a chewy, nutty texture, the mushrooms add umami depth, and shredded Monterey Jack melts through the filling to bind everything together.
The filling comes together in one skillet: mushrooms and onions cook until the onions brown, then cooked barley, parsley, thyme, and pepper stir in before the cheese goes last. The Monterey Jack softens into the warm filling right there in the pan, adding creaminess before the peppers even hit the oven.
The marinara goes into the baking dish around the peppers, not over the top. As the peppers bake, the sauce steams them from the outside while keeping the baking dish from scorching. It also doubles as a sauce to spoon over at serving.
Trim a thin slice off the bottom of any wobbly peppers so they stand upright in the pan without tipping.
Pro Tips
- Cook pearl barley in advance or use a quick-cook variety; it needs to be fully cooked before it goes into the filling
- Use a baking dish that fits the peppers snugly; too much space and the marinara spreads thin
- Tent with foil for the first 20 minutes if the pepper tops are browning too fast
- These reheat beautifully the next day with a splash of additional marinara
Variations
- Swap Monterey Jack for sharp cheddar or pepper Jack for more flavor punch
- Mix in a handful of cooked lentils with the barley for extra protein
Ingredients
Directions
Preheat oven to 350℉ (180℃). 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 ¼ of the mixture into each pepper.
Stand the peppers upright in a baking dish just large enough to accommodate them. Pour the saice into the baking dish. Bake 30 minutes or until the peppers are tender.
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