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Barley grain stuffed peppers

Serves 4

Barley is considered to be an excellent ingredient for providing soluble fibre, which helps to reduce cholesterol in the blood. It is also rich in niacin and iron.


  1. 4 red peppers
  2. 1 onion, finely chopped
  3. 2 cloves garlic, finely chopped
  4. 1/2 tsp thyme
  5. 1 cup Suma Organic Barley Grain (QS165)
  6. 1 jar Suma Napoletana Pasta Sauce (VF192)
  7. 2 oz grated cheddar
  8. 1 oz grated Parmesan
  9. 2 tsp Vegetable Bouillon (LJ214)
  10. Chopped roasted Suma Organic Pine Kernels (NU545)
  11. Salt & pepper


  1. Preheat oven to 180°C/350°F/Gas mark 4
  2. In a pan, cook the barley grain with 1:3 parts water for 45-60 minutes until soft
  3. Cut top and stem off the peppers, clean out seeds. Blanch peppers in a large pan of boiling water for 2-3 minutes or until crisp-tender
  4. (not soft).

  5. Stir-fry the onions, garlic and thyme over medium heat for about 7 minutes. Stir in the pasta sauce, barley, grated cheddar cheese, and bouillon and mix well removing from heat. Season to taste. Place peppers in an 8-inch glass pie dish and fill with mixture, top with Parmesan and chopped pine kernels, cover with foil and bake in the oven for 30 minutes. Remove the foil and return to the oven letting the topping brown before serving.

This recipe, using Suma organic Barley grain is from the Suma cookbook (BK028)

One thought on “Barley grain stuffed peppers

  1. I picked up the leaflet containing this recipe in my local veggie cafe/shop. The recipe looks scrummy – but you include parmesan in it! I’m sure you’re aware of the Vegetarian Society’s recent campaign regarding parmesan, which can never be vegetarian? I’ll certainly be trying this recipe, but with some alteration!

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