We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Prepare the barley on stove according to the box directions. Lightly salt the water when cooking the barley.
Preheat the oven to 375 degrees Fahrenheit. Dice the peppers, shallots, and tomatoes.
In a large bowl, mix all the diced vegetables, ground beef, cooked barley, garlic, all-purpose seasoning, and Italian seasoning.
Assemble a baking dish by laying down a small layer of tomato sauce on the bottom. Spread the stuffed mixture evenly over the top and top it all with remaining tomato sauce. Mix until it is moist.
Bake for 60-75 minutes or until the internal temperature is 165 degrees Fahrenheit. Serve and enjoy!
Want to keep this recipe for later? We can email it to you!
For a spicier kick, add a pinch of red pepper flakes to the mixture.
Substitute quinoa for barley for a gluten-free option.
Add in cheddar, feta, or parmesan to make this a bit more indulgent.
Can I use a different type of meat?
Yes, you can substitute ground turkey or chicken for the beef.
How do I know when the dish is done?
The internal temperature should reach 165 degrees Fahrenheit.
Can I prepare this dish in advance?
Yes, you can assemble it ahead of time and bake it when ready to serve.
What can I serve with this dish?
A simple green salad or crusty bread pairs well with stuffed peppers.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Hey, we’re Jake & Taylor! Heil’s Kitchen is where comfort food, fresh ingredients, and a little culinary chaos come together. Jake cooks, and Taylor makes sure the good ones actually get written down. Together we’re always coming up with something new to make. Some recipes are lighter, some are protein-packed, some are just completely indulgent. We love clever shortcuts, bold flavors, and food that feels special even on a regular Tuesday night. This page is not about perfection or food snobbery - just recipes we actually make, eat, and want to showcase.
...
