Barley Stuffed Peppers

Yields 4 servings


  • 3/4 cup barley
  • 2 Tbsp. olive oil
  • 2 cups cremini mushrooms, sliced
  • Salt and pepper to taste
  • 1/2 cup Parmesan cheese, grated
  • 1 cup feta, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1 yellow bell pepper, halved lengthwise, seeds removed
  • 1 red bell pepper, halved lengthwise, seeds removed
  • 1 cup bread crumbs


  1. Cook the barley per package directions, then set aside to cool.
  2. Position the oven rack in the center of the oven and preheat it to 350°F.
  3. In a large skillet, heat 1 Tablespoon olive oil over medium heat. Add half of the mushrooms and season with some salt and pepper. Sauté for 5-7 minutes or until mushrooms are browned. Add to the cooked barley and repeat with remaining mushrooms.
  4. Add the Parmesan, feta, and parsley to the barley mushroom combo and mix to combine.
  5. Place the pepper halves on a baking sheet, cut side up. Season with salt and pepper, then divide barley mixture evenly into each half. Bake in the preheated oven for around 20 minutes or until peppers are tender. Sprinkle with bread crumbs and bake an addition 5-10 minutes or until bread crumbs are golden. Serve immediately.

Nutrition per serving: 470 calories, 58 g carbohydrates, 40 mg cholesterol, 20 g fat, 7 g fiber, 17 g protein, 760 mg sodium, 6 g sugar.

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