Stuffed Bell Peppers with California Avocados and Barley

1 Star2 Stars3 Stars4 Stars5 Stars (2)Loading... Read Comments

Total Time:


Cook Time:


Nutritional Highlights (per serving)

See Full

13 g
Total Fat
37 g
Total Carbs
6 g
370 mg
 Stuffed Bell Peppers with California Avocados and Barley

This stuffed pepper recipe is a fabulous twist on tradition. It’s a colorful, edible bowl filled with pearl barley***, red onion, diced cucumber, fresh corn and, of course, wonderful California Avocados. A garlicky-lemon dressing amps up the delightful fresh veggies for delicious flavor in every bite! This cholesterol-free recipe is an excellent source of Vitamin C and a good source of Vitamin A and Iron. The pearl barley in this recipe is a source of protein (3.5g or 7% DV).


Serves: 6
1/4  cup  freshly squeezed lemon juice
tsp.  honey or agave nectar
  cloves garlic, finely minced
1/2  cup  Extra virgin olive oil
tsp.  sea salt
1/4  tsp.  freshly ground black pepper
  bell peppers**, any color
oz.  pearl barley, cooked***
1/4    medium-size red onion, cut in half and thinly sliced
  medium-size cucumber, seeded and diced in ¼-inch cubes
  ears fresh corn, kernels cut from cobs
Tbsp.  finely chopped fresh basil
tsp.  finely chopped fresh rosemary
    Sea salt and freshly ground black pepper, to taste
  ripe, Fresh California Avocados, peeled, seeded and diced into ¼-inch cubes
  ripe, Fresh California Avocado, peeled, seeded and sliced, for garnish

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Combine first 6 ingredients in a medium size glass jar. Cover and shake vigorously. Set aside.
  2. Fold a clean kitchen towel in half and place on a work surface. Bring a large pot of water to a boil.
  3. While water is heating, cut tops off of peppers. Remove seeds and membranes. Discard stems then finely chop the pepper tops and set aside.
  4. Place peppers in boiling water and submerge with a long-handled spoon. Reduce heat to a simmer and cook for about 5-6 minutes, uncovered or until peppers are beginning to soften. Stir occasionally. Remove with a slotted spoon and place upside down on prepared towels to drain and cool.
  5. To cook pearly barley, combine 1 part barley with 2 parts of water in a medium size saucepan. Bring to a boil, cover and reduce to a low simmer. Cook for 30-40 minutes or until all liquid is absorbed, then uncover and fluff with a fork. To reduce cooking time, barley can be soaked for 1-2 hours in cold water. Drain before cooking and proceed as directed above, reducing cooking time to 15-20 minutes.
  6. Combine reserved chopped pepper tops, barley, red onion, cucumber and fresh herbs in a large bowl. Add about one-third of the dressing and stir to coat. Add sea salt and freshly ground pepper, to taste. Add avocados and stir again, gently.
  7. Fill cooled pepper cups with barley mixture. Drizzle with a bit more of the lemon-garlic dressing. Place on serving plates and garnish with sliced avocados. Serve immediately. Pass extra dressing at the table, if desired.

Serving Suggestion: Delicious served on their own for a wonderful vegan meal or with grilled fish, seafood, pork or beef. Add a loaf of crusty warm bread for a fabulous dinner.


* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

** Choose peppers that are all about the same size and that have a fairly flat, stable base. If you have trouble finding peppers with stable bases just trim them a bit on the bottom.

*** Barley is a delicious, hearty pasta-like grain that’s been around for thousands of years. Recently, it’s had a huge resurgence of popularity as a way to include whole grain in the diet. It does contain gluten. If you need to follow a gluten-free diet, 8 ounces of cooked quinoa can be substituted for the barley with equally delicious results.

Calories 260
Total Fat 13 g
Trans Fat 0 g
Saturated Fat 2 g
Monounsaturated Fat 8 g
Polyunsaturated Fat 2 g
Total Carbs 37 g
Dietary Fiber 10 g
Total Sugar 10 g
Protein 6 g
Cholesterol 0 mg
Sodium 370 mg
Potassium 870 mg

Vitamin A 490 (IU); Vitamin C 130 mg; Calcium 50 mg; Iron 2 mg; Vitamin D 0 (IU); Folate 117 mcg; Omega 3 Fatty Acid 0.12 g

% Daily Value*: Vitamin A 10%; Vitamin C 220%; Calcium 4%; Iron 10%


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Sabrina Modelle

Sabrina Modelle is the author and photographer behind the popular blog, The Tomato Tart. Her recipes and photographs have been featured on The Huffington Post, The Discovery Channel’s Green Wine Guide, The Jerusalem Post, and in The Green Market Baking Book (Sterling Press, 2010). Sabrina has been a web designer, usability expert, and brand consultant since 1994 and has worked with clients from Pepsi and Pet Smart to The ACLU and ASPCA. When she’s not working or instagraming, Sabrina can be usually be found at her home in the redwoods with her nose in a cookbook and a dog in her lap.

Sabrina is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.

Read All Posts


Other categories