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Home / Recipes / Meatless Main Dish Recipes

Barley Stuffed Peppers

Published: Mar 18, 2022 · Modified: Jun 5, 2025 by Sujatha Muralidhar · This post may contain affiliate links · 4 Comments

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Barley stuffed peppers recipe

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. 

Barley stuffed peppers served on a white plate with garnished parsley.

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.

Jump to:
  • Why You'll Love This Recipe?
  • Ingredients
  • How To Make Barley Stuffed Peppers?
  • Storage & Reheating
  • Variations
  • FAQ
  • More Stuffed Pepper Recipes
  • 📖 Recipe

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

the ingredients for the barley stuffed peppers arranged in the kitchen counter
  • 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?

Sautéing chopped onions in a pan over medium heat for the stuffing.
  1. Sauté chopped onions in oil over medium heat until soft.
Barley, chickpeas, and diced tomatoes added to the sautéed onions in the pan.
  1. Add cooked barley, chickpeas, tomatoes, onion powder, garlic powder, and salt. Stir until the mixture thickens.
Blanching and the sliced bell peppers arranged in the tray
  1. Boil water, submerge the sliced peppers, and cook for 2-3 minutes until soft. Remove and place in a baking dish.
Filling the blanched bell peppers with the cooked barley mixture before baking.
  1. 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.

close up view of the barley stuffed peppers

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

What to serve with?

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.

Can I make this recipe vegan?

This recipe is already vegan since it uses plant-based ingredients, but feel free to adjust the spices or add vegan toppings if desired.

Can I add meat to this recipe?

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.

Close-up of barley stuffed bell peppers served in a plate.

More Stuffed Pepper Recipes

  • lentil stuffed peppers with sprinkled cilantro
    Lentil Stuffed Peppers
  • Tofu stuffed peppers are loaded with spices and meat-free. An excellent dish to enjoy as a classic appetizer or as a vegetarian dinner.
    Tofu Stuffed Peppers
  • These stuffed salmon peppers are very easy and versatile. Made with zucchini, salmon, and brown rice, the combo with peppers tastes fabulous!
    Salmon Stuffed Peppers
  • This eggplant stuffed peppers is vegan that's effortless to make, and it tastes delicious also Made with rice and a delicious tangy sauce.
    Eggplant Stuffed Peppers

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

Spice up your weakened meals with this delicious vegetarian barley stuffed pepper recipe. The barley's texture holds well sauce and spices. 

Barley Stuffed Peppers

Spice up your weakened meals with this delicious vegetarian barley stuffed peppers recipe. The barley's texture holds well with sauce and spices.
4.78 from 9 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Servings: 3 Servings
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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

  1. Set the oven to 350 degrees Fahrenheit.
  2. Slice the bell peppers lengthwise.

Make the stuffing

  1. Over medium heat, place a pan.
  2. Add cooking oil and chopped onion. Sauté until the onion turns soft.
  3. Now add in cooked barley, cooked chickpeas, fire roasted diced tomatoes, onion powder, garlic powder, and salt.
  4. Stir well until the liquid gets evaporated and the mixture turns slightly thicker.

Blanch the peppers

  1. Place a pot over high heat, and add water to the level where the peppers can submerge.
  2. 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.
  3. Using tongs remove it from the water and place them in a deep dish baking tray.

Start filling

  1. And fill it with the stuffing we set aside earlier.
  2. And finally sprinkle the cheese.

Bake

  1. 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.

Nutrition

Calories: 603kcal | Carbohydrates: 121g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 528mg | Potassium: 868mg | Fiber: 29g | Sugar: 8g | Vitamin A: 350IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 7mg

Additional Info

Course Main Course
Cuisine American
Author Sujatha Muralidhar
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Comments

    4.78 from 9 votes (5 ratings without comment)

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    Recipe Rating




  1. Sophia says

    April 12, 2022 at 12:07 pm

    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!

    Reply
    • Pepper Bowl says

      May 07, 2022 at 11:25 am

      Glad to hear it, Sophia!

      Reply
  2. Sara Welch says

    April 12, 2022 at 1:41 pm

    Stuffed peppers are always a hit at our dinner table, and these were no exception! Hearty and delicious; the whole family loved them!

    Reply
    • Pepper Bowl says

      May 07, 2022 at 11:27 am

      I’m so happy that you enjoyed them, Sara Welch! Thank you for sharing this kind review!

      Reply
The author image of the food blog pepperbowl.com

Hi, I'm Suja! I'm the person behind PEPPER BOWL, based in Pennsylvania. I focus on easy, simple-to-make recipes inspired by rich flavors with a hint of heat. I enjoy simplifying recipes with minimal ingredients to suit today's busy lifestyle.

More about me →

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