Barley-stuffed bell peppers are a delightful and wholesome dish that combines the natural sweetness of bell peppers with the nutty flavor and chewy texture of barley. This dish is not only delicious but also a nutritious choice.


  • 1cup doma pearl barley
  • 2-1/2cup water or vegetable broth
  • 3 large peppers
  • 1/2 red onion (diced)
  • 1/2cup pimentos (diced)
  • 6 large mushrooms (diced)
  • 2 cloves garlic (minced)
  • 1 tsp olive oil
  • 3/4cup cheddar (shredded)
  • 1/3 sour cream
  • Salt and pepper (to taste)


  • In a large saucepan, bring the broth to a boil. Stir in the barley, reduce heat to low, cover, and cook for 45 minutes.
  • Preheat oven to 375. Cut the tops off the peppers, clean out the innards and set aside. In a large skillet, heat the olive oil and garlic.
  • Add the onion, the mushrooms and cook for about 3 minutes. Then put the barley, pimento, cheese, and sour cream. Combine well.
  • Stuff the peppers with the barley mixture. Place into a baking dish.
  • Cover and bake for 35 minutes. Uncover and bake another 5 minutes.