Barley Beef Stuffed Peppers with Avocado Cream

19 g
18 g
15 g
Total Fat
30 min
Prep Time
90 min
Cook Time


Stuffed Peppers

⅓ cup uncooked or 1 cup cooked pearled barley

½ pound lean ground beef

6 ounces (2 cups) chopped button mushrooms

Salt and freshly ground black pepper, to taste

½ cup Parmesan cheese

1 cup shredded mozzarella cheese

¼ cup chopped parsley

3 large multicolored bell peppers, cut in half and de-seeded


Avocado Cream

1 small avocado, pitted and peeled

¼ cup sour cream

1 tablespoon 2% reduced-fat milk

Juice of 1 small lime

Pinch of salt and freshly ground black pepper

Cilantro sprigs, optional

Nutrition Facts

per serving

Calories: 267
Protein: 19 g
Carbohydrate: 18 g
Fiber: 5 g
Total Fat: 15 g
Saturated fat: 7 g
Cholesterol: 44 mg
Calcium: 86% DV
Sodium: 312 mg


  1. Cook the barley according to the package directions. Set aside. Preheat oven to 350⁰ F.
  2. Brown the beef in a large skillet, about 10 minutes, breaking it into small pieces. Drain excess grease.
  3. Add the mushrooms, season with salt and pepper (if desired) and cook another 3 minutes. 
  4. Combine the meat mixture with barley in a large bowl. Mix in the cheeses and parsley.
  5. Spray a casserole dish with nonstick spray and arrange the pepper halves cut-side up. Fill each pepper with the meat mixture. Add 1 tablespoon of water to the bottom of the dish to soften the peppers during cooking.
  6. Bake uncovered until the peppers are tender, about 45 minutes. 
  7. To make the avocado cream: In a small bowl, mash the avocado with a fork until smooth; mix in sour cream, milk, lime juice, salt and pepper.
  8. Serve stuffed peppers with a dollop of avocado cream. Garnish with cilantro, if desired.