Mushroom Barley Stuffed Peppers
Red bell peppers filled with pearl barley, mushrooms, cannellini beans, spinach and tomato sauce. The total includes cooking the barley, baking and resting.
- batch cooking
- Nut-Free
- oven baked
- plant-based
- stuffed peppers
- Vegan
- Vegetarian
- weekend dinner
Shopping options
Check ingredients to include themPackage used · most used first
Red bell peppers · 6 Each
Fresh Red Hothouse Bell Pepper
100%
Details
Baby spinach · 5 Ounce
Simple Truth Organic® Baby Spinach
100%
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Low-sodium vegetable broth · 3 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
Sale
75%
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Cremini mushrooms · 12 Ounce
Simple Truth Organic® Whole Baby Bella Mushrooms
75%
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Canned crushed tomatoes · 1 Can
Kroger Crushed Tomatoes in Puree
50%
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Canned cannellini beans · 1 Can
Kroger® Cannellini Beans
Sale
50%
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Yellow onion · 1 Each
Jumbo Yellow Onions
50%
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Garlic · 4 Count
Garlic
Sale
40%
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Pearl barley · 1 Cup
Bob's Red Mill Premium Quality Pearl Barley
24%
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Olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
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Dried Italian seasoning · 2 Teaspoon
Kroger® Italian Seasoning Shaker
2%
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Fine salt · 1.5 Teaspoon
Kroger® Salt
1%
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Cost Summary
· only what you use
per serving · 6 servings
Cook this recipe
- large red bell peppers-6 each
- low-sodium vegetable broth-3 cups
- pearl barley-1 cup
- olive oil-3 tablespoons
- large yellow onion-1 each
- cremini mushrooms-12 oz
- garlic-4 cloves
- canned cannellini beans-1 can
- baby spinach-5 oz
- canned crushed tomatoes-1 can
- dried Italian seasoning-2 teaspoons
- fine salt-1 1/2 teaspoons
Preheat the oven to 375°F (190°C), hollow the peppers and stand them upright with room for extra filling around them. Dice the usable tops after removing seeds and ribs. Use a deep 9-by-13-inch dish of at least 5 quarts at the base serving size; add dishes for larger quantities.
Keep fingers clear of the knife blade while cutting and hollowing the peppers.
Bring the barley, broth and one-third of the salt to a boil, then cover and simmer until tender but chewy. Allow about 30–35 minutes, or the package time if longer. Drain any excess liquid before adding to the filling.
Heat the olive oil over medium heat and cook the onion and diced pepper tops until softened, about 5 minutes. Start while the barley cooks, using a deep skillet with room for the filling; at least 5 quarts at the base serving size.
Use caution when adding vegetables to hot oil to avoid splatter.
Add the mushrooms and remaining salt; cook until browned and their moisture has mostly evaporated. Allow about 8–10 minutes, stirring often.
Stir in the garlic and Italian seasoning, then cook for 1 minute until aromatic. Add the crushed tomatoes and simmer for 8 minutes until slightly thickened.
Fold the tender barley, cannellini beans and spinach into the sauce; cook until the spinach wilts and the filling is thick and saucy. Allow about 2–3 minutes, or longer to evaporate excess liquid.
Spoon filling into the peppers, spread the extra around them and cover tightly with foil. Keep the filling below the dish rim; use an additional dish if needed.
Bake for 35 minutes, then remove the foil and bake for 15 to 20 minutes more, until the peppers are tender and the filling is bubbling hot.
Use oven mitts when handling the hot baking dish and foil, and open the foil away from your face to avoid steam burns.
Let the peppers rest for 10 minutes before serving so the filling settles and the peppers are easier to lift from the dish.
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