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Peppers Full of Beef, Mushrooms & Barley · Thyme for Cooking


The theme for Monday posts in October is Stuffed Greens.

We love stuffing all types of greens: summer time and winter squashes, peppers, pumpkins, onions, tomatoes, mushrooms….

Stuffed Inexperienced Peppers, with floor beef, tomato sauce and rice, have been the usual once I was a toddler. If my mom made them they have been good; in the event that they have been a part of a college lunch they have been…. not so good.

After I began making them, with modifications after all, they have been superb.

However why follow the same old….

Click on right here to Pin Peppers Full of Beef, Mushrooms & Barley


Peppers Full of Beef, Mushrooms & Barley

Peppers with Mushrooms

Each peppers and mushrooms are at their finest within the fall. This simple principal course makes essentially the most of each.

  • Writer: Kate
  • Prep Time: 10 minutes
  • Energetic Time: 20 minutes
  • Cook dinner Time: 20 minutes
  • Whole Time: 50 minutes
  • Yield: 2 servings 1x
  • Class: One Dish Dinners
  • 1/2 cup quick-cooking barley
  • 1 cup (8oz, 240ml) beef broth
  • 3 properly formed medium bell peppers, any coloration
  • 6oz (180gr) floor beef
  • 1 medium onion, chopped
  • 6oz (180gr) mushrooms, trimmed and sliced
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 1 tsp chili powder
  • 1 tsp paprika
  • 8 recent sage leaves, chopped
  • 1/2 cup (4oz, 120ml) beef broth
  • 1 tbs cornstarch dissolved in 1 tbs water
  • 1/2 cup (4oz, 120gr) Greek yogurt
  • Cook dinner barley in 1 cup broth till achieved.
  • Put a big pot of water on excessive warmth and produce to a boil.
  • Minimize peppers in half the good distance, take away stem finish and seeds.
  • When water is boiling drop peppers in and simmer for five minutes.
  • Take away and put right into a baking dish that can simply maintain them.
  • Warmth oil in nonstick skillet over medium-high warmth.
  • Sauté chili powder and paprika for 1 minute.
  • Add onion, sauté till tender, 5 minutes.
  • Add garlic, sage and mushrooms, sauté 3 minutes longer.
  • Add beef and sauté till cooked by means of, breaking it up because it cooks.
  • Add broth and warmth to simmering.
  • When broth combination is simmering, stir cornstarch in to thicken.
  • Take away from warmth, add yogurt and stir effectively to mix.
  • When barley is completed stir into mushroom / beef combination.
  • Spoon into the pepper halves.
  • Cowl with foil and bake for quarter-hour at 400F (200C).
  • Take away foil and bake for five minutes longer.


Fast-cooking barley is prepared in about quarter-hour. When you don’t have it substitute rice or orzo.
Attempt to discover the perfect flat sides of the peppers earlier than reducing in order that they are going to lie properly.


  • Serving Dimension: 1/2 recipe
  • Energy: 570
  • Sugar: 18.2 g
  • Sodium: 511.9 mg
  • Fats: 15.6 g
  • Saturated Fats: 4.5 g
  • Trans Fats: 0.1 g
  • Carbohydrates: 72.4 g
  • Fiber: 16.8 g
  • Protein: 38.4 g
  • Ldl cholesterol: 60.1 mg

Key phrases: stuffed peppers, stuffed greens, peppers

For one more twist – and this doesn’t contain blanching the peppers first: Stuffed Peppers, Asian-Type.

Peppers with Beef & Barley

That’s it!


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