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Peppers Stuffed with Barley, Parmesan and Onion

Serves:  4
Serving Size:  242 calories, 41g carbs, 8g protein, 6g fat, 2g saturated fat, 8g fiber, 120mg sodium


1 Tbsp olive oil 6 Tbsp grated parmesan cheese, divided
1 large yellow onion, chopped Salt & freshly ground black pepper, to taste
2 cloves minced garlic 4 bell peppers of any color, stem & seeds removed
cup medium pearl barley Paprika for garnish
4 cups water  


  1. Preheat oven to 375 degrees.
  2. In large skillet, heat oil and saute onion and garlic over medium heat for 5 minutes, stirring often.  Add barley and water.  Bring to boil. 
  3. Cover and reduce heat to simmer for 1 hour, or until barley is tender and water is absorbed.  Let rest for 5 minutes.
  4. Stir in 4 Tbsp parmesan cheese, salt and pepper to taste.
  5. Stuff equal amounts of barley into peppers.  Place in a baking dish.  Pour hot water into bottom of baking dish to cover inch. 
  6. Cover with foil and bake for 30 minutes.  Remove foil.  Sprinkle tops of peppers with remaining parmesan cheese and paprika. Continue to bake an additional 15 minutes.

Recipe from: American Institute for Cancer Research Newsletter, Fall 2005

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