This Barley Stuffed Peppers recipe is a delicious vegetarian option to spice up weak 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 this 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 found in any grocery store in the United States. It’s commonly available in pearl, hulled, and quick barley. Use any of these and cook it according to the instructions on the package.
- Chickpeas: These are also called garbanzo beans. You may find them in the baking/international aisle in dried and canned form(cooked chickpeas).
- Bell peppers: Bell peppers of any color work great for this barley stuffed pepper recipe. However, you may swap with large chili pepper types like poblano or Anaheim peppers.
- Onion: I have used red onions. White or yellow onions are the 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 up the flavors.
- Cheese: It's optional, but Cheddar or the 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 3-4 days and in the freezer for 2-3 months.
You can reheat in the oven to 350°F for 15-20 minutes or until heated through.
You can also reheat it in the microwave. Cover it with a damp paper towel and microwave for 1-2 minutes 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 since it uses plant-based ingredients, but feel free to adjust the spices or add vegan toppings if desired.
Yes, ground meat like beef, turkey, or chicken can be added to the stuffing for extra protein if you'd like 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
- 8 oz chickpeas 1 can /cooked chickpeas
- 8 oz fire roasted diced tomatoes 1 can
- ½ cup onion chopped
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ teaspoon salt
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
- Store the leftover stuffed peppers in an airtight container in the refrigerator for three days or in the freezer for three months.
- Reheat in the oven at 350°F for 15-20 minutes or in the microwave covered with a damp paper towel for 1-2 minutes.
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!