Veggie-Packed Barley Stuffed Bell Peppers
These veggie-packed barley stuffed bell peppers combine chewy grains, mushrooms, zucchini, and spinach for a comforting plant-based dinner that reheats well.
By Nora Bellweather ·
Recipe
Veggie-Packed Barley Stuffed Bell Peppers
By Nora Bellweather · American
- Prep
- 20 min
- Cook
- 1 hr 5 min
- Total
- 1 hr 25 min
- Serves
- 4
- Level
- Easy
Ingredients
- ¾ cup dry pearled barley, rinsed
- 3 cups low-sodium vegetable broth
- 4 large bell peppers, halved lengthwise through the stems, seeds and white ribs removed
- 2 tbsp olive oil, divided
- ¾ tsp fine salt, divided
- ¼ cup water
- 1 medium yellow onion, finely diced
- 8 oz cremini mushrooms, chopped into 1/4-inch pieces
- 1 small zucchini, about 6 ounces, cut into 1/4-inch dice
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- 3 cups loosely packed baby spinach, roughly chopped
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley
Method
- 1
Preheat the oven to 400°F with a rack in the center.
- 2
Bring the barley and vegetable broth to a boil in a medium saucepan. Reduce the heat to maintain a gentle simmer, cover partially, and cook for 30–40 minutes, until tender with a slight chew. Drain any remaining liquid.
- 3
While the barley cooks, arrange the pepper halves cut-side up in a 9-by-13-inch baking dish. Rub them with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Pour the water around the peppers, cover tightly with foil, and roast for 20 minutes, until beginning to soften.
- 4
Heat the remaining 1 tablespoon olive oil in a 12-inch skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened.
- 5
Add the mushrooms and zucchini to the skillet. Cook over medium-high heat for 8–10 minutes, stirring occasionally, until the mushrooms have browned in spots and most of the released liquid has evaporated.
- 6
Stir in the garlic and cook for 30 seconds, until fragrant.
- 7
Add the cherry tomatoes, oregano, smoked paprika, black pepper, and remaining 1/2 teaspoon salt. Cook for 3–4 minutes, stirring occasionally, until the tomatoes soften and begin to collapse.
- 8
Add the spinach and stir for 1–2 minutes, until wilted.
- 9
Fold the drained barley and lemon juice into the vegetables until evenly combined.
- 10
Remove the foil from the baking dish and divide the filling among the pepper halves, mounding it gently. Keep any remaining water in the bottom of the dish and cover tightly with foil again.
- 11
Bake the covered stuffed peppers for 15 minutes.
- 12
Remove the foil and bake for another 10–15 minutes, until the filling is hot throughout and a paring knife slides easily into the pepper walls.
- 13
Let the peppers rest for 5 minutes, then sprinkle with parsley before serving.
The story behind it
These stuffed peppers are filled with chewy barley, browned mushrooms, zucchini, and spinach. A short head start in the oven makes the peppers tender without turning them floppy. Serve two halves per person for a colorful, comforting dinner.
Why Barley Works in Stuffed Peppers
Pearled barley keeps a pleasant chew after baking, so the filling has texture even when the vegetables are tender. Mushrooms add depth, while zucchini and spinach bring plenty of vegetables without making the filling heavy. Lemon juice brightens the mixture without needing a creamy sauce or cheese topping.
Choose large bell peppers with deep cavities. Cutting them lengthwise gives you eight shallow boats that are easier to fill and eat than upright peppers. Red, yellow, and orange peppers become especially sweet in the oven. Green peppers work too, with a slightly more assertive flavor.
Helpful Tips and Substitutions
- Check your barley: This recipe uses pearled barley, not hulled barley. Hulled barley takes considerably longer; cook it separately according to its package before adding it to the filling.
- Cook off excess moisture: Mushrooms and zucchini release water. Let that liquid evaporate before adding the tomatoes so the filling stays moist rather than watery.
- Use cooked grains: Substitute about 2 1/4 cups cooked barley for the dry barley and broth. Brown rice or farro can also work when cooked separately first.
- Change the greens: Replace the spinach with finely chopped kale, removing the tough stems. Kale needs a few extra minutes in the skillet to soften.
- Use a roomy dish: The pepper halves should sit in one layer. If your peppers are especially broad, divide them between two baking dishes.
Make Ahead and Storage
Cook the barley and vegetable filling up to two days ahead, then refrigerate in a covered container. For the most predictable baking time, warm the filling in a skillet before stuffing the partially roasted peppers.
Refrigerate cooked peppers within two hours and keep them in a covered container for up to four days. Reheat individual portions in the microwave until steaming throughout, or cover and warm in a 350°F oven for about 25–30 minutes. Leftovers should reach 165°F in the center. Freeze cooled portions for up to three months; thaw overnight in the refrigerator before reheating. The peppers will be softer after freezing.
Frequently Asked Questions
Is barley gluten-free?
No. Barley contains gluten. For a gluten-free version, use cooked brown rice or quinoa and check that your broth is labeled gluten-free.
Can I skip roasting the peppers first?
That head start helps the peppers finish cooking before the filling dries out. Skipping it usually leaves the pepper walls firmer than intended.
What if I have extra filling?
Pepper sizes vary. Spoon any extra filling into a small oven-safe dish, cover it, and bake alongside the stuffed peppers until hot.
Can I add a topping?
Yes. A little shredded vegan mozzarella can go on when you uncover the dish. Choose one labeled plant-based, since ordinary mozzarella contains dairy.
Finish with fresh parsley and serve the peppers warm. The leftovers make a handy lunch, with the barley holding its texture after reheating.
