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Garden Stuffed Sweet Peppers|Craving Something Healthy

Garden Stuffed Sweet Peppers {Recipe ReDux}

Prep Time 1 hour
Servings 6 servings


  • 1/2 large sweet onion diced
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 cups reduced sodium chicken or vegetable broth
  • 3/4 cup of barley
  • 6 medium bell peppers
  • 2 small zucchini diced
  • 1 cup corn cut from the cob, or frozen
  • 1/2 cup grated parmesan cheese
  • 1 cup cherry tomatoes quartered
  • 1/4 cup fresh basil sliced into thin shreds (chiffonade)
  • salt and pepper to taste


  • Heat oil in a saute pan over high heat. Sauté onion until light golden, and then add garlic. Sauté for about 1 more minute.
  • Add broth and bring to a boil. Reduce heat to medium-low and add barley. Cover and cook until barley is tender (about 45 minutes or according to package directions). Pearled or quick cooking barley will cook faster.
  • While barley is cooking, cut the tops off and remove the cores from the peppers. Set them in a microwave-safe dish with about 1 inch of water in the bottom. Lightly cover with plastic wrap, and microwave the peppers for 3-4 minutes or until just tender. Let them cool for a few minutes before removing the plastic wrap, and then drain off any water.
  • When the barley is tender, add the zucchini, corn, tomatoes, cheese, and basil. Stir to combine, and let the vegetables heat through. Season with salt and pepper to taste.
  • Stuff 1/6 of the barley and vegetable mixture into each of the peppers.
  • Serve immediately, or let the stuffed peppers cool in the refrigerator.
  • Portion the peppers as desired, and freeze each portion in an airtight container for up to 3 months.
  • To serve if frozen, let peppers thaw in the refrigerator, and then reheat in the microwave for about 5 minutes (stirring the filling once or twice), or in a 350 degree oven for about 20 minutes.
  • If reheating in the microwave, cover lightly with plastic wrap, and if in the oven, cover lightly with foil.


Serving: 1g