Pearl Barley & Lentil Stuffed Peppers

Pearl Barley & Lentil Stuffed Peppers

Impress your friends and family with these stuffed peppers!
Total Time: 1 hour 10 minutes
Course: Lunch, Main Course
Keyword: Vegan, Vegetarian
Servings: 6 people


  • 100g pearl barley
  • 100g dried red lentils
  • 1 tbsp olive oil (plus a little extra)
  • 1 red onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 carrot (finely chopped)
  • 75ml rose or white wine
  • 400g chopped tomatoes (tin)
  • 4-5 sundried tomatoes (finely chopped)
  • 700ml vegetable stock (reduced salt)
  • 6 peppers


  • In a sieve, wash the pearl barley and lentils and set aside.
  • In a frying pan add the olive oil, onions, garlic and carrots. Sauté over a medium heat for 3 minutes and then add the wine, lentils and pearl barley. Turn the heat to high so the wine is bubbling and cook for 3 more minutes until the wine has cooked away.
  • Stir in the tinned and sundried tomatoes.
  • Stirring continously gradually add the stock a little at a time. Each time the mixture starts to dry add more stock. Do this for 25-30 minutes until you have used all the stock.
  • Preheat the oven to 200°C/ fan 180°C/ gas mark 6 and line a baking tray with foil.
  • Take the peppers and carefully slice off the tops and clean the insides of the seeds. Take a little olive oil and rub over the peppers and the tops.
  • Spoon the mixture into the peppers until it is full to the top. Place the top back on the peppers like a lid and place onto the baking tray. Some peppers might not stand on their own so take some scrunched-up foil and use it as a support.
  • Place the baking try into the oven on the middle shelf for 30 minutes.


This recipe is great served with salad or roasted/steamed veg. For a non-vegan option, serve with grilled salmon or chicken.
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