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Laura's Stuffed Peppers


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  • 6 green peppers
  • 1 pound ground beef
  • 3/4 cup chopped onion
  • 2 14.5 oz cans diced tomatoes
  • 2/3 cup pearl barley
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste


Servings 6


Step 1

Preheat oven to 350 degrees.

Put barley in 2 1/2 cups water and simmer, covered, on low heat until barley is tender and water is absorbed (about 25 minutes).

Fill a saucepan with water and bring to a boil. Slice the tops off the green peppers, remove the seeds and membranes, and immerse them in water and let boil for 5 minutes. Remove and drain.

Brown ground beef and onions in a large skillet. Stir frequently, breaking ground beef into small pieces.

Mix diced tomatoes and cooked barley with ground beef; stir in spices. Put peppers right side up in ungreased bakin dish. Fill peppers with beef/barley/tomato mixture. Bake, covered for 30 minutes. Salt and pepper to tase.


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