Beef and Barley Stuffed Peppers
Beef and Barley Stuffed Peppers are a comforting, well-balanced take on a classic baked dish. Bell peppers are halved and par-baked first, giving them a head start so they finish tender without losing their shape. While the peppers soften in the oven, a savory filling comes together with cooked barley, raw ground beef, and a deeply flavorful mixture of sautéed onions, mushrooms, and garlic.
The vegetables are cooked before being added to the filling, allowing their natural sweetness and earthiness to develop fully. Dried herbs and warm spices add depth without overpowering, while an egg binds everything together so the filling bakes up moist, cohesive, and satisfying. Using cooked barley keeps the texture hearty and pleasantly chewy, offering a nice contrast to the tender peppers.
The stuffed pepper halves are nestled into tomato sauce and baked until the beef is cooked through and the filling is set. The sauce gently infuses the peppers as they bake, creating a dish that feels comforting and familiar, yet thoughtfully prepared. With no cheese involved, the flavors of the vegetables, herbs, and barley take center stage.
This recipe is ideal for a simple family dinner, meal prep, or a nourishing make-ahead option that reheats beautifully. Each half pepper is filling without being heavy, making it a practical, everyday meal that still feels intentional and satisfying.
Beef and Barley Stuffed Peppers
Ingredients
- Peppers & Sauce
- 3 large bell peppers (any color)
- 1 (15 oz) can tomato sauce (plain or lightly seasoned)
- Salt and black pepper
- Filling
- 2/3 cup cooked barley, cooled slightly
- 1 lb ground beef (extra lean works well)
- 1 Tbsp olive oil
- ½ cup finely diced onion
- 8 oz fresh mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 Tbsp tomato paste (optional, for depth)
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ¾ tsp salt (or to taste)
- 1–2 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- Slice peppers in half lengthwise and remove seeds and ribs.
- Season inside with salt and pepper.
- Place cut-side down in a 9"x13" baking dish and bake for 12–15 minutes, until just beginning to soften.
- Remove from oven, flip cut-side up, and set aside.
- While the peppers are cooking, heat olive oil in a skillet over medium heat.
- Add onion and cook 3–4 minutes, until softened.
- Add mushrooms and cook another 5–7 minutes, until they release moisture and begin to brown.
- Stir in garlic and cook 30 seconds, just until fragrant.
- Remove from heat and let cool slightly.
- In a large bowl, combine raw ground beef, cooked barley, cooked onion-mushroom mixture, egg, tomato paste (if using), oregano, thyme, smoked paprika, salt, and pepper, and parsley.
- Mix gently with your hands or a fork until just combined—do not overmix.
- Spread ½ cup tomato sauce across the bottom of the baking dish.
- Spoon filling generously into each pepper half, mounding slightly.
- Pour remaining tomato sauce over and around the peppers (not too much directly on top—let some filling stay exposed).
- Cover loosely with foil. Bake at 375°F for 30 minutes.
- Remove foil and bake an additional 10–15 minutes, until beef is fully cooked (165°F internal temperature), filling is firm and set, peppers are tender but not collapsed.
- Let the peppers rest 5 minutes before serving. Spoon some of the tomato sauce from the pan over each portion.
Notes
- Filling can be mixed up to 24 hours ahead and refrigerated.
- Fully baked peppers reheat well and hold their shape nicely.