Red Peppers Stuffed with Beef & Barley

Peppers stuffed with Beef & Barley

We love stuffed peppers. I used all red but use whatever color looks best. Try to get 4-sided peppers as they ‘sit’ best for stuffing.


  • 12oz (360gr) ground beef
  • 1 medium onion, chopped
  • 1 rib celery, chopped
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 tbs olive oil
  • 1 tbs soy sauce
  • 1 tbs Balsamic vinegar
  • 1 cup (8oz, 250ml) tomato sauce
  • 3 medium – large red bell peppers, cut in half, seeds removed
  • 1/2 cup (2.8oz, 80gr) quick-cooking barley
  • 1 cup (8oz, 250ml) beef stock
  • 3/4 cup (3oz, 90gr) shredded cheese


  • Cook barley in beef stock until done. 
  • Put a large pot of water on high heat and bring to a boil.
  • When water is boiling drop peppers in and simmer for 5 minutes.
  • Remove, drain, and put into a baking dish.
  • In skillet heat oil over medium-high heat. 
  • Add garlic, celery and onion and sauté until transparent, about 5 minutes.
  • Add chili powder and sauté 1 minute longer.
  • Add beef and sauté until cooked through breaking it up as it cooks.
  • Add tomato sauce, oregano, vinegar, soy sauce and stir well.
  • When barley is done, add to beef and stir to combine.
  • Spoon into the pepper halves, cover with foil and bake for 20 minutes at 400F (200C).
  • Remove foil, top with cheese, and bake, uncovered, for another 5 minutes. 
  • Remove and serve.


Quick-cooking barley cooks in about 15 minutes. Substitute small pasta (orzo) if you can’t get the barley. It is different than pearl barley.
If not all of the beef and barley fit in the peppers, keep warm and serve on the side.

Keywords: stuffed peppers, stuffed vegetables, peppers

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