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Mushroom Barley Stuffed Pepper

Servings: 4


  • 1 cup uncooked barley
  • 3 cups low sodium vegetable broth
  • 4 bell peppers halved and seeded. Choose green, red, orange or yellow.
  • 1 tbsp oil
  • 2 green onions diced
  • ½ cup mushrooms diced
  • 1 clove garlic
  • 1 tsp Italian seasoning
  • salt and pepper
  • 1 to mato seeded and diced
  • ½ cup cheese of choice
  • Optional add ins: ground beef olives, cubes of feta cheese, lemon juice


  • Preheat oven to 400 degrees F. Lined baking sheet with parchment paper.
  • In a medium sauce pan, cook the grain according to package directions; substitute vegetable broth for water.
  • Take peppers and lay on baking sheet, face down. Roast for 20 minutes.
  • While roasting, heat a large skillet. Once hot slice green onions, diced tomato.
  • Heat oil in skillet – add green onions, 1 tsp dried basil, 1 tsp Italian seasoning, salt and pepper. Stir for 2 minutes. Stir in diced tomato. Cook for 5 minutes.
  • Add cooked grain until heated through.
  • Mix in crumbled or shredded cheese. (1/2 cup cheese).
  • Spoon grain mixture into pepper halves. Heat through for 5 minutes.


Recipe Variations:
• Try adding in other vegetables such as diced mushrooms
• Various grains can be used for stuffed peppers: Try barley, rice, quinoa, alphabet pasta, rice.
• Top with different kinds of cheeses – feta cheese.
• Add in cooked ground beef or veggie ground round.