Nutritional Info

Nutrition Facts

Serving Size 1 (31g)

Calories 8
Calories from Fat 1 (18%)
Amount Per Serving %DIV
Total Fat 0.2g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 0.1mg 0%
Sodium 2.9mg 0%
Potassium 63.4mg 1%
Total Carbohydrate 1.4g 0%
Dietary Fiber 0.9g 4%
Sugars 0g
Protein 0.4g 1%

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Recipe Description
Colorful bell peppers are filled with a zesty mixture of tomatoes, garlic and barley for an enticing side dish. These are lovely during the Christmas holidays, when the brightly colored peppers can be appreciated for their festive flair.
Prep time
20 min
Cook time
30 min
Ready In
50 min


Serves Tool

Serves To:USMetric
1/4 Teaspoon(t)  pepper
1/2 Teaspoon(t)  salt, or to taste
3 Cup(c)  cooked barley
1/4 Cup(c)  fresh parsley, chopped
1/4 Cup(c)  fresh dill, snipped
1 1/2 Cup(c)  tomatoes, chopped
2 Clove(clv)  garlic, minced
1/2 Cup(c)  onions, chopped
1 Tablespoon(T)  vegetable oil
2   large green or red bell peppers


Preheat the oven to 375 degrees F. If using large peppers, cut them in half through the stem, discard seeds and pith. If using small peppers, cut off the top with the stem, then remove seeds and pith. Blanch in boiling water for 4 minutes, then drain. In a medium skillet, heat the oil over medium high heat. Add the onions and garlic. Cook, stirring, until softened, about 2 minutes. Add the tomatoes, dill and parsley. Cook, stirring until tomatoes are softened, about 3 minutes. Stir in the barley, salt and pepper. Spoon 1/4 of the barley mixture into each of the prepared pepper shells. Bake 20 minutes, or until filling is heated through.

Additional notes

Variation: Add 1/4 cup grated Parmesan cheese when adding the barley.

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Barley Stuffed Peppers
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