Barley Stuffed Peppers

Stuffed peppers don’t need ground beef to be filling. Pearl barley brings all the heft you need, with a chewy, nutty texture that stands up to the tomato sauce and melted cheddar.

The peppers get a quick blanch first so they’re tender but still hold their shape.

Meanwhile, onions and garlic stir-fry with thyme until fragrant, then get mixed with cooked barley, grated cheddar, and tomato sauce.

Pack that filling into the peppers, cover with foil, and bake until everything is hot and melded together.

Simple, satisfying, and the kind of meal that makes Monday nights feel a little less Monday.

Variations

• Use red or yellow bell peppers for a sweeter, milder flavor and a more colorful plate.
• Add cooked black beans or corn kernels to the filling for a Southwestern spin.

Kitchen Tips

• Blanch the peppers for only 2 to 3 minutes. You want them crisp-tender, not floppy. They’ll finish cooking in the oven.
• Grate the cheddar yourself from a block. Pre-shredded cheese has anti-caking starch that prevents it from melting smoothly.
• An 8-inch pie dish is the right size to keep all four peppers upright and snug.