Stuffed Peppers

Stuffed Peppers

Serves: 4

Prep Time: 10 minutes

Cook Time: 1 ½ hours


  • 1 tbsp olive oil
  • 1 large yellow onion, chopped
  • 2 cloves minced garlic
  • ¾ cup medium pearl barley
  • 4 bell peppers of any color, stem & seeds removed
  • 4 cups water
  • Paprika for garnish
  • 6 tbsp grated parmesan cheese, divided
  • Salt & freshly ground black pepper, to taste


  1. Preheat oven to 375 degrees Fahrenheit.
  2. In large skillet, heat oil and sauté onion and garlic over medium heat for 5 minutes, stirring often. Add barley and water. Bring to boil.
  3. Cover and reduce heat to simmer for 1 hour, or until barley is tender and water is absorbed. Let rest for 5 minutes.
  4. Stir in 4 tbsp parmesan cheese, salt and pepper to taste.
  5. Stuff equal amounts of barley into peppers. Place in a baking dish. Pour hot water into bottom of baking dish to cover ½ inch.
  6. Cover with foil and bake for 30 minutes. Remove foil. Sprinkle tops of peppers with remaining parmesan cheese and paprika. Continue to bake an additional 15 minutes.
Stuffed Peppers
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