BARLEY-STUFFED PEPPERS by Thug Kitchen Cookbook and modified by Sherry Shrallow
Recipe:
Ingredients:
½ onion, chopped
2 ribs celery, chopped
1 carrot, chopped
3-4 cloves garlic, minced
2 teaspoons dried thyme
1 ½ teaspoons dried oregano
1 cup pearl barley
1 tomato, chopped (about ½ cup)
2 tablespoons sherry vinegar or red wine vinegar
2 cups low sodium vegetable broth
½ teaspoon salt
¼ teaspoon pepper
4 bell pepper, whatever colors you like
1 can of your favorite white bean (I used navy beans)
1 can sodium-free tomato sauce
2-3 tablespoons date sugar
Instructions:
1. In a medium pot, cook onion until it starts turning golden, about 3 minutes. If it starts to stick to the pot, add little water.
2. Add the celery, carrot, garlic, thyme, and oregano and cook for another 2 minutes. Then throw in the barley, tomato, and vinegar and stir.
3. Add the broth, salt and pepper and let it come to a low simmer. Cook covered for 40 minutes, stirring occasionally to make sure nothing sticks to the bottom of the pan.
4. Fold in the can of white beans. Turn off heat and set pot aside.
5. Take the can of tomato sauce and put into small saucepan. Add 2-3 tablespoons of date sugar and combine until just heated. Taste while adding the date sugar to get it to your desired sweetness.
6. Cut tops off of your peppers and scoop out the seeds inside.
7. In a baking dish, pour a small amount of tomato sauce to cover bottom of dish. Stuff the pepper to the top with the stuffed pepper filling and place in baking dish on top of the tomato sauce. Spoon the remaining tomato sauce on top of each pepper.
8. In a 375-degree preheated oven, place baking dish covered with foil in oven for one hour. Let rest 5 minutes after done.
STUFFED PEPPERS | stuffed bell peppers recipe + meal prep tips
Stuffed peppers are always a family favorite. This classic version is loaded with ground beef, garlic, onion, tomatoes, spinach, and rice. They're easy, healthy, filling, and bonus - they make for delicious leftovers or meal prep.
When bell peppers are sliced in half they become the perfect vegetable to stuff with a variety of ingredients. They're firm enough to hold their shape while cooking, yet soft enough to enjoy sliced up with the filling, for a self-contained complete meal. Enjoy them for lunch or dinner!
This recipe is also endlessly customizable to fit a variety of diets and preferences, so have fun with it! And check out some of my variations on the recipe post below.
???? Printable Stuffed Peppers Recipe:
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QUICK & EASY Recipe - Stuffed Bell PEPPERS with pearl barley and cheese - Tasty Bell Pepper Recipe
DELICIOUS Recipe - Stuffed Bell PEPPERS with pearl barley and cheese - QUICK and EASY Recipes.
DELICIOUS stuffed Bell PEPPERS are quick and easy to prepare at home. Today i show you my stuffed bell peppers with pearl barley, crispy bacon and cheesy topping. Do you like this stuffed PEPPERS recipe? please subscribe my Channel!
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Ingredients
3 Bell Peppers (3 colors)
125 g Pearl Barley (uncooked)
100g of mixed olives
125g mixed cheese – Mozzarella and Cheddar
150g bacon
100g block of Feta cheese
2 tbsp of Olive oil
Fresh Basil leaves
Ground black pepper
Food Wishes Recipes - Beef and Rice Stuffed Peppers Recipe - Stuffed Bell Peppers
Learn how to make a Beef and Rice Stuffed Peppers Recipe! Visit to get more info, and watch over 350 free video recipes. Thanks and enjoy!
EASY VEGAN STUFFED PEPPERS / Healthy, whole food plant based recipe
I made Princess Diana's favorite stuffed bell peppers recipe, but vegan. It was absolutely delicious and I will definitely be making this regularly. It's healthy, full of whole foods and tons of plants. Very easy vegan dinner recipe idea for your family, or a dinner party. I stuffed these with barley (you could also use rice or quinoa) peppers, mushrooms, onions, garlic, vegan cheese and lots of seasonings.
Vegan stuffed peppers recipe
The Delish video that inspired me
Fiber fueled book (this is my affiliate link. It doesn't cost you extra, but if you buy through this link, it will give me a small commission. Great way to support this channel)
Ready to go vegan but don't know where to start? Get this beginner vegan bundle, on sale now!
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I'm Maria Rose, the founder of Damn Tasty Vegan - No meat. No dairy. No eggs. No problem!
I’m a pole dancing, foul-mouthed, downward-dog-loving, imperfect human who believes in progress not perfection. I'm a food blogger by day, professional musician by night and cat mom for life (meow!)
I hope to show you that being vegan is about reducing animal suffering as much as is practical, and is not about obsessing about purity, weight loss or perfection.
My journey to veganism was not a straight line. I flip flopped between being vegetarian and vegan for years! I fell off the wagon so many times, I have permanent bruises on my metaphorical ass.
I finally got it to stick after spending more time educating myself, connecting with the ethics of veganism and finding a vegan online community so I didn’t feel like an outsider. I’ve now been a satisfied and healthy vegan since 2015.
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Delicious and nutritious TVP + Barley Stuffed Peppers
This is such a great recipe for batch cooking and I love how nutritious it is! Get the entire recipe here:
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