Beef and Barley Stuffed Peppers

Name: Beef and Barley Stuffed Peppers
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Cuisine: American
Ingredients: 6 oz Lean ground beef (170.1g, use 90% lean or leaner); 1.5 cups Cooked barley (360g, cooked according to package instructions); 2 large Bell peppers (about 100g total, any color); 1/2 cup Tomato sauce (about 120ml); 1 tbsp Olive oil (14g)

965 kcal · 38 g protein · 15 minutes · 1 servings

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This hearty and nutritious dish features tender bell peppers stuffed with a savory mixture of lean ground beef, cooked barley, and tomato sauce. It's a satisfying meal packed with protein and fiber, perfect for a wholesome lunch or dinner.

965 kcal 38 g protein 15 minutes

Ingredients

Lean ground beef 6 oz
Cooked barley 1.5 cups
Bell peppers 2 large
Tomato sauce 1/2 cup
Olive oil 1 tbsp

Method

Prepare the bell peppers. Wash the bell peppers thoroughly. Cut off the tops and carefully remove the seeds and membranes inside using a small spoon or your fingers. Set the hollowed peppers aside and keep the tops for presentation if desired.
Tip: Be gentle while removing seeds to keep the peppers intact for stuffing.
Cook the lean ground beef. Heat a non-stick skillet over medium heat. Add the olive oil (1 tbsp) and let it warm up. Add the lean ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 7-8 minutes. Drain any excess fat if necessary.
Tip: Use medium heat to brown the beef evenly without burning.
Mix the filling. In a mixing bowl, combine the cooked ground beef, cooked barley (1.5 cups), and tomato sauce (1/2 cup). Stir well until all ingredients are evenly mixed.
Tip: Taste the mixture and add salt or pepper if desired for extra flavor.
Stuff the peppers. Carefully spoon the beef and barley mixture into each hollowed bell pepper, filling them generously but without overpacking. Place the stuffed peppers upright in a baking dish.
Tip: Press the filling gently to avoid air pockets but don't compact too tightly.
Bake the stuffed peppers. Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake the stuffed peppers for 25 minutes. Then remove the foil and bake for an additional 5-10 minutes to slightly brown the tops.
Tip: Covering with foil helps the peppers steam and become tender without drying out.
Serve. Remove the stuffed peppers from the oven and let them cool for a few minutes before serving. Optionally, garnish with fresh herbs like parsley or basil for extra color and flavor.
Tip: Use a spatula to carefully lift the peppers from the dish to keep them intact.

Pro tips

Cook barley in advance and refrigerate to save time when preparing this dish.
If you prefer softer peppers, you can parboil them for 3-4 minutes before stuffing.