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Barley stuffed peppers

Try these barley stuffed peppers for an easy weeknight meal! Substitute the ground meat or colour of peppers to what your family prefers.

Yield: 3 servings

Prep time: 20 minutes

Cook time: 40 minutes


  • 4 large bell peppers
  • 1 lb (450 g) extra-lean ground meat (beef, pork, turkey, chicken)
  • 1 large onion, chopped
  • 1 ½ cups cooked barley
  • 3 cups water
  • 1 can (398 mL) tomato sauce
  • ¼ cup shredded cheese
  • Salt and pepper to taste


  • Heat oven to 400°F.
  • Cut tops off peppers; chop finely. Remove and discard seeds.
  • Stand pepper in a baking dish, set aside.
  • Saute peppers, meat and onions in large skillet on medium heat until meat is evenly browned, stirring occasionally.
  • Add barley and water to a pot, bring to a boil. Reduce heat, cover and let simmer until tender.
  • Remove cooked barley from stove.
  • Add meat mixture and tomato sauce to barley, stir well to create filling for peppers.
  • Add salt and pepper to taste
  • Fill standing peppers with filling.
  • Bake 35 to 40 min. or until peppers are tender.
  • Remove from oven, sprinkle cheese on top.
  • Put back in oven until cheese is melted.

#TrainWithGrainsTip:  When cooking barley, try to remember the ratio of 2 cups water for every 1 cup of barley. Too much or too little water can affect cooking time and the taste of the cooked grain.

#DidYouKnow? 1/2 cup of cooked barley is considered to be one grain serving?