Barley Stuffed Yellow Peppers

This is the perfect dinner for two.  Or for one, with leftovers for lunch that your coworkers will drool over.  Or for a family (just double the recipe!).  You don’t need a reason to make stuffed peppers, but getting to turn the oven on when it’s cold outside sure doesn’t hurt.

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Barley is a unique addition to any stuffed pepper recipe.  It has a toothsome bite and balances out the spicy cayenne pepper.

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Yellow bell peppers are sweeter than green peppers because they are allowed to mature longer before being picked.  Red or orange peppers would work well for this recipe also.

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Barley Stuffed Yellow Peppers

You will have extra barley, but that's a good thing! Refrigerate for later or freeze for a rainy day. Barley takes a long time to cook, so it's always good to make extra.


  • 2 1/2 cups veggie broth (or use bouillon and water)
  • 1 cup barley
  • 2 yellow bell peppers
  • 1 yellow onion, diced small
  • 3 garlic cloves, minced
  • 8 ounces cooked black beans, drained and rinsed (if using canned)
  • 1 flax "egg" (mix 1 tablespoon of ground flaxseed with three tablespoons of water and let sit for a minute or two to thicken up)
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 tomato, diced
  • 1 lime


  1. Bring veggie broth to a boil in a saucepot. Add barley and reduce heat to simmer. Simmer for 40-45 minutes, or until barley is tender and all the liquid is absorbed. While barley is cooking, prep the rest of the vegetables.
  2. When the barley has approximately 15 minutes left, preheat oven to 350. Bring a large pot of water to a boil. Cut the tops off of the peppers, remove seeds, and blanch for three minutes in boiling water. Remove and set aside.
  3. Line a skillet with a thin layer of water and saute onion over medium high heat for 5-6 minutes. Add garlic and saute for an additional 60 seconds.
  4. Add onion mixture, black beans, flax egg, breadcrumbs, salt, and cayenne pepper to a bowl and stir to combine. Fold in 1 cup of cooked barley and diced tomato.
  5. Place the yellow peppers in an oven safe baking dish and fill with barley mixture. Spread any extra mixture around the bottom of the baking dish. Bake at 350 for 30 minutes, until pepper is easily pierced from the outside with a knife.
  6. Squeeze fresh lime juice on top of each pepper just prior to serving. Enjoy!


Any fresh herbs would be a good addition to this recipe, such as dill, basil, or cilantro.

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