Stuffed Peppers with Mushroom Barley
Stuffed Peppers with Mushroom Barley is a hearty, savory dish featuring bell peppers filled with a flavorful mixture of cooked barley, mushrooms, onions, and herbs, often baked until tender. It draws inspiration from Eastern European and Mediterranean cuisines, where stuffed vegetable dishes are a traditional way to create a satisfying, plant-forward meal.
🍽️ Nutrition at a glance
This dish is a good source of complex carbohydrates and dietary fiber from the barley and vegetables, with a moderate amount of plant-based protein. It is typically low in fat and provides key nutrients like B vitamins, iron, and potassium, with a rough calorie estimate of 250-350 per serving depending on exact ingredients and portion size.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 15 g |
| Carbs | 42 g |
| Fat | 10 g |
| Fiber | 7 g |
| Sugar | 8 g |
| Sodium | 680 mg |
| Vitamin C | 120 mg |
| Vitamin A | 150 mcg RAE |
| Potassium | 520 mg |
| Iron | 2.8 mg |
| Magnesium | 55 mg |
| Folate | 75 mcg DFE |
| Manganese | 1.2 mg |
| Phosphorus | 180 mg |
Per 1 stuffed pepper (approx. 240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, stuffed peppers are a versatile comfort food found in many cuisines, often adapted to use seasonal or local ingredients. Nutritionally, the combination of barley and mushrooms creates a complete protein profile and offers prebiotic fiber, which supports gut health.
