Stuffed peppers with meat and barley

These juicy, mouth-watering stuffed peppers stewed with vegetables will decorate any table, and pearl barley will become a highlight in an already familiar dish.

Cooking time 1 hour 30 minutes


Pork (pulp) 300 g

Onion 2 pcs

Carrot 1 pc

Tomatoes 2 pcs

Pearl barley 2 tbsp. l.

Bulgarian pepper 5-7 pieces

Vegetable oil 3 tbsp. l.

Dried garlic ¼ tsp

Salt to taste

Pepper to taste


Twist the meat with onions in a meat grinder.

Rinse the barley and cook until tender. Rinse well.

In a bowl, mix the minced meat and barley, add salt, pepper and dry garlic. Mix well.

Wash the peppers and remove the seed capsule.

Stuff the peppers and place in a saucepan.

In a frying pan with vegetable oil, fry finely chopped onions and grated carrots. Fry for 2-3 minutes.

Add the diced tomatoes. Fry for another 2 minutes.

Fold the roast on top of the peppers and pour 1 cup of salted water into a saucepan.

Simmer over medium heat for 30 minutes. Put the prepared peppers on plates and sprinkle with finely chopped green onions.

Bon appetit!