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.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 35

Servings Servings

Calories 711kcal

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.

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.

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.

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.