Barley and Mushroom Stuffed Green Bell Peppers Recipe
Green bell peppers stuffed with a savory mix of pearl barley, sautéed mushrooms, and onion, then baked and finished with a little shredded melting cheese. This recipe keeps things simple: quick prep, cozy flavors, and clear steps for how to make it at home.
Ingredients
1. For the filling
2. For the peppers
Step-by-Step Method
Prep the peppers
Heat the oven to 190°C / 375°F. Cut off the tops, remove seeds, and trim a tiny slice from the bottom if they don’t stand upright.
Sauté onion and mushrooms
In a wide pan, cook the onion until softened. Add mushrooms and cook until their moisture releases and cooks off.
Add barley and season
Stir in the pearl barley and toast for 1–2 minutes. Mix in thyme, black pepper, and parsley. If it looks dry, add hot water a little at a time and cook until the barley is just starting to soften (it will finish in the oven).
Stuff the peppers
Spoon the filling into the peppers. Don’t pack it too tightly—barley expands as it bakes.
Bake
Set peppers in a baking dish. Add a small splash of hot water to the bottom for steam, then bake 25–30 minutes until the peppers are tender.
Finish with cheese
Sprinkle the shredded cheese on top for the last 5 minutes of baking. Let them rest 5 minutes before serving.