Beef and barley stuffed peppers


Tired of rice stuffed peppers? Try barley.


4 bell pepper (green, medium size)
3⁄4 lb beef (ground)
1 c onion (chopped)
1⁄2 c celery (chopped)
2 clv garlic (minced)
  cooking oil (cooking spray)
1 c barley (pear barley, measured dry, cooked)
1 c corn (kernels, cut from the cob or frozen and thawed)
1⁄2 t oregano (dried)
1⁄2 t salt
1⁄8 t pepper
1 cn tomato sauce (8 oz can)
1 c cheese (shredded Cheddar)


  1. Cut tops off peppers and discard seeds and membranes.
  2. Cook peppers in boiling water to cover, 4 minutes; drain and set aside.
  3. Cook beef and next 3 ingredients in a large skillet over medium-high heat until browned, . Drain and pat dry using paper towels.
  4. Combine beef, cooked barley, and next 7 ingredients.. Stir in 1/2 cup of the cheese. Spoon 1 cup beef mixture into each of the peppers. Place stuffed peppers in an 8-inch square baking dish.
  5. Bake at 350° F for 15 minutes. Top peppers evenly with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese melts
4 servings
Preparation time
Cooking time
Total time
1 hour