Description

These Beef & Barley Stuffed Peppers are the weeknight win your freezer’s been waiting for. Picture sweet bell peppers packed with savory beef, nutty barley, and bold seasonings, all simmering in a smoky tomato sauce. Whether baked or slow-cooked, they deliver cozy, soul-hugging flavor—no dinner drama. Bonus? They freeze like champs, making them perfect for hectic nights, new-parent meals, or a just-because hug in a bowl.

Ingredients

• 6 medium bell peppers (flat bottoms, any color)
• 1 lb ground beef (80/20)
• 1 cup cooked pearl barley (al dente)
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• Salt & pepper to taste
• 1½ cups tomato sauce
• ½ cup beef broth
• Optional toppings: parsley, grated cheese (Parmesan, cheddar, pepper jack)

Instructions

Brown Beef: Sauté beef, onion, garlic, paprika, and seasoning until browned. Stir in barley and ½ cup tomato sauce.
Prep Peppers: Slice tops, remove seeds. Rub inside with oil and salt.
Stuff ‘Em: Firmly fill each pepper, leaving ½” at top.
Cook:
Slow Cooker: Add broth + remaining sauce around peppers. Cook LOW 5–6 hrs.
Oven: Bake at 375°F for 40–45 mins (covered). Uncover, top with cheese, bake 5 more mins.
Freeze for Later: Wrap uncooked stuffed peppers individually and freeze up to 3 months. Thaw before cooking.

Notes

– Use pearl barley for the perfect chewy bite
– Add extra sauce if filling feels dry
– Keep peppers upright to avoid sauce spills

Prep Time: 20 min
Cook Time: 45 min

Nutrition

Calories: 380 Cal
Fat: 18g
Carbohydrates: 28g
Fiber: 5g
Protein: 25g