Barley Bell Peppers Recipes

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BARLEY & MUSHROOM STUFFED GREEN BELL PEPPERS



Barley & Mushroom Stuffed Green Bell Peppers image

Make and share this Barley & Mushroom Stuffed Green Bell Peppers recipe from Food.com.

Provided by Cindy Hartlin

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
2 cups mushrooms, chopped
1 cup onion, chopped
1 1/2 cups pearl barley, cooked
2 tablespoons parsley, chopped
1/4 teaspoon thyme
1/4 teaspoon pepper
1 cup monterey jack cheese, shredded
4 medium bell peppers
1 cup marinara sauce

Steps:

  • Preheat oven to 350°F.
  • Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned.
  • Stir in the barley, parsley, thyme and pepper (ground). Stir in the cheese; set aside.
  • Rinse the bell peppers. Cut off the tops; remove and discard the seeds and pith.
  • If necessary, make a thin slice on the bottom of each pepper to balance. Spoon 1/4 of the mixture into each pepper.
  • Stand the peppers upright in a baking dish just large enough to accommodate them.
  • Pour the sauce into the baking dish.
  • Bake 30 minutes or until the peppers are tender.

BARLEY-STUFFED PEPPERS



Barley-Stuffed Peppers image

My mother cooked with barley a lot, so when I found this recipe for stuffed peppers, I know it would be great. I just made a few changes to suit our tastes, and now it's a weekday dinner standby.-Rosella Peters, Gull Lake, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

4 large green peppers
1/2 pound bulk Italian sausage
1 cup chopped onion
1 to 2 garlic cloves, minced
1 can (8 ounces) tomato sauce
3 cups cooked barley
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cut tops off peppers; remove seeds. In a large kettle, blanch peppers in boiling water for 3 minutes. Drain and rinse in cold water; set aside. In a skillet over medium heat, cook sausage, onion and garlic until onion is tender and sausage is no longer pink; drain. Stir in tomato sauce, barley, thyme, salt and pepper; heat through. Spoon into peppers; place in an ungreased 8-in. square baking dish. Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.

Nutrition Facts :

BARLEY-STUFFED PEPPERS



Barley-Stuffed Peppers image

This is an almost perfect dish for the home cook because it's economical, healthy, and scrumptious! You can whip it up anytime you have leftover cooked barley, brown rice, or quinoa from the night before. You could even reinvigorate a container of rice from last night's Chinese or Indian takeout! For a carnivore's take on this dish, add a cup of browned ground meat in place of 1 cup of the cooked barley or other grain.

Categories     Mushroom     Pepper     Kid-Friendly     Dinner     Mozzarella     Barley     Healthy     HarperCollins     Small Plates

Number Of Ingredients 11

3/4 cup uncooked barley, or 2 cups cooked barley or other grain
2 tablespoons olive oil
2 cups sliced cremini mushrooms
Kosher salt and freshly cracked black pepper
freshly cracked black pepper
1/2 cup grated Parmesan cheese
1 cup small-diced fresh mozzarella
1/4 cup chopped fresh parsley
1 yellow bell pepper, halved lengthwise and seeded
1 red bell pepper, halved lengthwise and seeded
1 cup bread crumbs

Steps:

  • Slice the mushrooms, grate the parmesan, dice the mozzarella, chop the parsley, halve and seed the bell peppers.
  • Cook the barley according to the package instructions. Transfer the barley to a bowl and set aside.
  • Preheat the oven to 350°F and make sure the oven rack is positioned in the center.
  • In a large sauté pan, heat 1 tablespoon of the olive oil over medium-high heat. When the oil is hot and rippling, add half the mushrooms and season with a pinch of salt and a crack of black pepper. Do not touch the pan!
  • After 3 to 4 minutes, use tongs to flip one mushroom. If it's not browned to your liking, give them another minute or two. When they're ready, flip all the mushrooms and cook for another 2 to 3 minutes.
  • Add the cooked mushrooms to the bowl with the barley and repeat with the remaining mushrooms.
  • Add the Parmesan and mozzarella cheeses and the parsley to the bowl and stir to combine.
  • Line the pepper halves cut side up on a baking sheet and season each with a pinch of kosher salt.
  • Use a large spoon to divide the barley filling evenly among the pepper halves.
  • Place the baking sheet in the oven and bake until the filling is hot in the center and the peppers are tender, about 20 minutes.
  • Sprinkle the peppers with the bread crumbs and bake for 5 to 10 minutes more, or until the bread crumbs are golden brown.

BARLEY-STUFFED BELL PEPPERS



Barley-Stuffed Bell Peppers image

These stuffed peppers use barley filling instead of old-fashioned hamburger stuffing, but they're just as comforting. For an eye-catching presentation, use two different colors of sweet peppers.

Provided by Dancer

Categories     Grains

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup reduced-sodium chicken broth
1 cup sliced fresh mushrooms
2/3 cup quick-cooking barley
2 large yellow sweet peppers (about 1 pound) or 2 large green sweet peppers (about 1 pound)
1 egg, beaten
3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
1 large tomatoes, peeled, seeded, and chopped (about 3/4 cup)
1/2 cup shredded zucchini
1/3 cup soft breadcrumbs
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/8 teaspoon onion salt
3 dashes bottled hot pepper sauce
fresh rosemary (optional)
dried red chili pepper (optional)

Steps:

  • In a medium saucepan combine the broth, mushrooms, and barley.
  • Bring to boiling; reduce heat.
  • Simmer, covered, for 12 to 15 minutes or until barley is tender.
  • Drain thoroughly.
  • Cut sweet peppers in half lengthwise; remove seeds and membranes.
  • If desired, precook pepper halves in boiling water for 3 minutes.
  • Drain on paper towels.
  • In a medium mixing bowl stir together the egg, 1/2 cup of the cheese, the tomato, zucchini, bread crumbs, basil, rosemary, onion salt, and bottled hot pepper sauce.
  • Stir in cooked barley mixture.
  • Place peppers, cut side up, in a 2-quart rectangular baking dish.
  • Spoon barley mixture into the pepper halves.
  • Bake stuffed peppers, covered, in a 350 degree oven for 20 to 25 minutes or until filling is heated through.
  • Sprinkle remaining cheese over the peppers.
  • Return to oven; bake 2 minutes more.
  • Carefully transfer peppers to a serving platter.
  • If desired, garnish with fresh rosemary and dried red chili peppers.

Nutrition Facts : Calories 186.8, Fat 2.8, SaturatedFat 0.7, Cholesterol 46.5, Sodium 72.2, Carbohydrate 33.1, Fiber 8, Sugar 5.9, Protein 8.9

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