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Stuffed Green Bell Peppers

Stuffed - Picture

Calories 352 (21% from fat)
Fat 8 gram
Saturated Fat 3.5 gram
Trans Fat 0 gram
Cholesterol 84 mg.
Sodium 159 mg.
Carb. 36 gram
Fiber 9.7 gram
Sugar 14 gram
Sugar Alcohol 0 gram
Protein 36 gram


1 cup pearled barley

6 large green bell peppers

1 lb. 95% lean ground beef

1 tsp. fennel seed

1/4 tsp. dried thyme

3/4 cup chopped onion

2 cloves garlic, minced

1/2 cup chopped mushrooms

2 14.5 oz. cans no salt added diced tomatoes

1 tsp. dried oregano

1/2 tsp. dried basil leaves

This may be more bland than some people like, so if you're not on a reduced sodium diet you can add salt and it perks right up.

1. Fill a saucepan with 3 cups of water. Heat to a boil. Add barley, cover and reduce heat to low. Stir occasionally, until barley is tender and water is absorbed. This should take about 25 to 35 minutes.

2. While barley is simmering, fill a large pot with water 1/2 full and bring to a boil. Cut the tops of the green bell peppers off, remove the seeds and membranes and put them in the boiling water. Let the bell peppers boil for 5 minutes, then drain and set them aside.

3. Heat a large skillet over medium-high heat. Add the ground beef, fennel seed, thyme and sauté. Break the beef into small pieces until meat is browned. Drain off excess oil and put browned beef in a separate mixing bowl.

4. Now put the pan back on the medium-high heat burner and stir in the chopped onion, garlic and mushrooms. Sauté until onion is browned, about 4 minutes. Then add the tomatoes, oregano, basil and continue to sauté for another 10 minutes until everything is tender. Pour contents of the pan into the bowl with the beef and stir everything together. Once barley is done mix it in as well.

5. Pre-heat the oven to 350 degrees Fahrenheit. Arrange the peppers open side up on a baking dish. Divide the beef mixture evenly and stuff it into the peppers. Put stuffed peppers in the oven and bake uncovered for 30 minutes.

Yield: 6 Servings

Stuffed Green Bell Peppers 

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