This Barley Stuffed Peppers recipe is a delicious vegetarian option to spice up bland meals. The barley is chewy and has an excellent texture that holds the sauce and the spices.
Peppers are my foodie weakness. We often try making them in different variations(like this chickpea stuffed peppers recipe).
Not to mention that each time, we discover a whole new dimension of these incredible peppers. And our experiments and our success stories never end.
In short, every bite of these barley stuffed peppers is a fantastic and flavorful experience.
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Why You'll Love This Recipe?
⭐️Highly adaptable to your preferences.
⭐️It's vegan and vegetarian stuffed peppers.
⭐️The barley gives a chewy texture.
Ingredients
- Barley is a whole grain commonly found in grocery stores throughout the United States. It's widely available in pearl, hulled, and quick barley. Use any of these and cook them according to the package instructions.
- Chickpeas are also known as garbanzo beans. You may find them in the baking/international aisle, available in both dried and canned forms (cooked chickpeas).
- Bell peppers: Bell peppers of any color work great for this barley stuffed pepper recipe. However, you can substitute with larger chili pepper types, such as poblano or Anaheim peppers.
- Onion: I have used red onions. White or yellow onions are equivalent substitutes.
- Fire-roasted diced tomato: I have used canned fire-roasted tomatoes. However, you can use regular diced tomatoes or fresh tomatoes.
- Onion powder and garlic powder: Key ingredients for building flavor.
- Cheese: It's optional, but Cheddar or mozzarella would be perfect.
- Parsley: Optional, I used it for garnishing.
How To Make Barley Stuffed Peppers?
- Sauté chopped onions in oil over medium heat until soft.
- Add cooked barley, chickpeas, tomatoes, onion powder, garlic powder, and salt. Stir until the mixture thickens.
- Boil water, submerge the sliced peppers, and cook for 2-3 minutes until soft. Remove and place in a baking dish.
- Fill the peppers with the stuffing, sprinkle cheese(optional) on the top, and bake for 10 minutes in the preheated oven at 350°F - until heated. Enjoy!
Storage & Reheating
- Leftover stuffed peppers should be stored in an airtight container in the refrigerator for up to four days and in the freezer for up to three months.
- You can reheat in the oven to 350°F for 15 minutes or until heated through.
- You can also reheat it in the microwave. Cover it with a damp paper towel and microwave for one minute or until hot.
Variations
- You can top these barley-stuffed peppers with cheese, swap it for nutritional yeast, or skip it altogether.
- You can substitute chickpeas with ground chicken or beef.
- Feel free to toss chopped zucchini, celery, corn, and carrots while cooking the filling.
FAQ
For a fresh side dish, try salads like fresco salad or spicy kale salad. Pair the stuffed peppers with soups, roasted vegetables, or French fries for a complete meal.
This recipe is already vegan, as it uses plant-based ingredients. Feel free to adjust the spices or add vegan toppings if desired.
Yes, ground meat, such as beef, turkey, or chicken, can be added to the stuffing for extra protein if you prefer a non-vegetarian option.
More Stuffed Pepper Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Barley Stuffed Peppers
Ingredients
- 2 cups barley cooked
- 3 bell peppers (See Notes 1)
- 8 oz cooked chickpeas (See Notes 2)
- 8 oz fire roasted diced tomatoes -1 can
- ½ cup onion chopped
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ teaspoon salt
- ½ cup shredded cheddar cheese (optional)
Instructions
Prepping
- Set the oven to 350 degrees Fahrenheit.
- Slice the bell peppers lengthwise.
Make the stuffing
- Over medium heat, place a pan.
- Add cooking oil and chopped onion. Sauté until the onion turns soft.
- Now add in cooked barley, cooked chickpeas, fire roasted diced tomatoes, onion powder, garlic powder, and salt.
- Stir well until the liquid gets evaporated and the mixture turns slightly thicker.
Blanch the peppers
- Place a pot over high heat, and add water to the level where the peppers can submerge.
- Bring it to boil, add the sliced peppers and allow them to cook for 2 to 3 minutes or until the flesh of the bell paper turns slightly soft.
- Using tongs remove it from the water and place them in a deep dish baking tray.
Start filling
- And fill it with the stuffing we set aside earlier.
- And finally sprinkle the cheese.
Bake
- And bake it in the preheated oven for about 10 minutes or until the cheese on the top melts. Remove it from the oven and enjoy.
Notes
- Bell peppers of any color work; you can also substitute them with larger chili peppers, such as poblano or Anaheim.
- Chickpeas can be swapped with ground chicken, turkey, or beef for a non-vegetarian version.
- Add extra vegetables like zucchini, celery, corn, or carrots to boost flavor and nutrition.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the oven at 350°F for 15 minutes or in the microwave, covered with a damp paper towel, for one minute.
- Top with cheese (such as cheddar/mozzarella), nutritional yeast, or keep it cheese-free for a vegan option.
Sophia says
This is really good! I've been trying to get more whole grains and fiber in my diet and this recipe was exactly what I was looking for. Tasted delicious too!
Pepper Bowl says
Glad to hear it, Sophia!
Sara Welch says
Stuffed peppers are always a hit at our dinner table, and these were no exception! Hearty and delicious; the whole family loved them!
Pepper Bowl says
I’m so happy that you enjoyed them, Sara Welch! Thank you for sharing this kind review!