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) button mushrooms, chopped
  • 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


For the stuffed peppers:

  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. 

For the avocado cream:

  1. In a small bowl, mash the avocado with a fork until smooth; mix in sour cream, milk, lime juice, salt and pepper.
  2. Serve stuffed peppers with a dollop of avocado cream. Garnish with cilantro, if desired.