Beef and Barley Stuffed Peppers with Feta and Lemon

Why You’ll Love This Recipe

• Comforting and hearty: nutty barley and savory beef meet sweet, tender peppers.
• Bright finish: lemony olive oil and feta wake up every bite.
• Make-ahead friendly: the filling and barley can be prepped in advance.
• Balanced and satisfying: whole grains, protein, and plenty of vegetables.

Grocery List

• Produce: 4 large bell peppers, 1 medium yellow onion, 3 garlic cloves, 1 lemon, fresh parsley
• Dairy: Feta cheese (4 oz)
• Pantry: Pearled barley, extra-virgin olive oil, tomato paste, canned diced tomatoes, low-sodium beef broth, smoked paprika, dried oregano, red pepper flakes, kosher salt, black pepper

Full Ingredients

For the peppers

• 4 large bell peppers (red, yellow, or orange), halved lengthwise and seeded
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the beef-barley-tomato filling

• 1 cup pearled barley, rinsed
• 4 cups water, plus 1 tsp kosher salt (for boiling barley)
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 garlic cloves, minced
• 1 lb (450 g) ground beef, 85% lean
• 1 tsp kosher salt, plus more to taste
• 3/4 tsp freshly ground black pepper
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp tomato paste
• 1 can (14.5 oz / 410 g) diced tomatoes, with juices
• 1/2 cup low-sodium beef broth
• 1/4 cup chopped fresh parsley, plus more for garnish

For the feta and lemony olive oil finish

• 4 oz (115 g) feta cheese, crumbled
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• Pinch of kosher salt

Optional garnish

• Extra chopped parsley and lemon zest

Step-by-Step Instructions

Step 1: Cook the barley until just tender

Bring 4 cups water and 1 tsp kosher salt to a boil in a medium saucepan. Stir in the rinsed pearled barley, reduce to a gentle simmer, cover, and cook until al dente, 25–30 minutes. Drain well and set aside; the grains should be plump with a little bite so they hold texture in the oven.

Step 2: Prep and pre-bake the peppers

Heat the oven to 400°F (200°C). Halve peppers lengthwise, remove seeds and white ribs, and place cut-side up in a 9×13-inch baking dish. Brush with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Roast for 10 minutes to soften slightly, then set aside while you make the filling.

Step 3: Sauté aromatics and brown the beef

Warm 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook until translucent, 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add the ground beef, 1 tsp salt, and 3/4 tsp black pepper. Cook, breaking up the meat, until browned and no longer pink, 6–8 minutes. Spoon off any excess fat if needed.

Step 4: Build a rich tomato base and fold in barley

Sprinkle in the smoked paprika, dried oregano, and red pepper flakes (if using); cook 30 seconds. Stir in the tomato paste and cook 1 minute to caramelize. Add the diced tomatoes and beef broth; simmer 3–4 minutes to thicken slightly. Fold in the drained barley and 1/4 cup parsley. Taste and adjust seasoning; the mixture should be well-seasoned and saucy but not wet.

Step 5: Stuff the peppers and bake

Spoon the beef-barley-tomato mixture generously into each pepper half, mounding slightly. Pour 1/4 cup hot water into the bottom of the baking dish (to create gentle steam). Cover loosely with foil and bake for 20 minutes.

Step 6: Finish with feta and light browning

Remove the foil, crumble the feta evenly over the peppers, and return to the oven for 8–10 minutes. For a little color on the feta, broil 1–2 minutes, watching closely to avoid over-browning.

Step 7: Add the lemony olive oil and serve

Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp lemon zest, and a pinch of salt. Let the peppers rest 5 minutes, then drizzle generously with the lemony oil. Sprinkle with more parsley and a touch of lemon zest, and serve hot.

Pro Tips

• Barley texture: Stop cooking when barley is just al dente; overcooked grains can turn mushy during baking.
• Even peppers: If any pepper half rocks, shave a thin slice off the bottom so it sits flat for tidy stuffing.
• Sauce balance: If the filling tastes flat, add a splash more broth or a squeeze of lemon to brighten.
• No broiler? Extend the final bake by 3–4 minutes to warm the feta through.
• Clean slices: Resting 5 minutes helps the filling set for neater plating.

Variations

• Gluten-free swap: Use 1 cup dry quinoa or brown rice in place of barley; cook according to package directions.
• Protein twist: Try ground lamb for a Mediterranean vibe, or lean ground turkey for a lighter option.
• Herby crunch: Mix 1/3 cup panko with 1 tsp olive oil and 1 tsp lemon zest; sprinkle with feta for a crisper top.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat, covered, at 350°F (175°C) for 15–20 minutes, or microwave gently until hot. Freeze baked peppers (cooled) up to 3 months; thaw overnight in the fridge and reheat as above. Make-ahead: Cook barley up to 3 days in advance and refrigerate. The beef-barley filling can be made 2 days ahead; cool, refrigerate, and stuff/bake when ready.

Nutrition (per serving)

Approximate: 730 calories; 32 g protein; 51 g carbohydrates; 42 g fat; 8 g fiber; 8 g sugars; 900 mg sodium. Values will vary with ingredient brands and salt levels.