• 1 pound ground beef
  • ¼ cup finely chopped onion
  • 1 clove of garlic minced or chopped
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1½ cups cooked barley, cooking directions below
  • 3 bell peppers, cut in half and seeded
  • 2 cups grated cheddar or mozzarella cheese


In a bowl, mix ground beef, onion, egg, salt, pepper and cooked barley. Divide meat-barley mixture into 6 portions. Place each portion into a halved pepper, packing it in. Grease 9 x 13 inch baking dish. Place filled pepper halves in dish. Place shredded cheese over peppers – ensure meat mixture is covered. Then cover with tin foil. Preheat oven to 375° F. Bake peppers for 1 hour.

Cooking Barley

In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.

Download the PDF Recipe Card here