Substituting barley for rice in stuffed peppers?

you may want to pre cook the barley a little before adding it to the mixture as it takes longer to cook& maybe use just a little less barley than rice also let the peppers cook a little longer than usuall

use this recipe , just omit the rice. STUFFED GREEN PEPPERS 6-8 large green peppers 1 lb ground beef 1/2 onion diced 1 bag shredded mozzarella 2 medium cans tomato sauce 2 cups rice Wash green peppers, cut off top and scoop out insides carefully without poking through the pepper. Set aside. Cook rice as usual. Brown the ground beef and onion in a skillet, drain off grease and add tomato sauce (leaving some to cover bottom of cooking dish). Add cooked rice to meat mixture and stir together well. Place some mozzarella in bottom of green peppers and then spoon in meat mixture, packing down carefully until filled. Sprinkle mozzarella on top. Bake at 375°F in a covered roasting pan or baking dish with foil over top until green pepper is slightly soft. Olives may also be placed inside with meat mixture, if desired.

Don't you usually MAKE up the mixture, before putting it into the peppers? I would just make up the same amount, and if there isn't enough, I would make a little extra, or if there's too much, just put it in a dish to either make a side, or keep for lunch tomorrow...I would think the amount would be pretty roughly comparable, though.

And, YUM! What a great idea! (and healthier, too)

that sounds yummy, I love barley. may have to try that one myself. I think I would cook the barley first because it takes forever to get done. when its cooled, add it to the meat mixture.

I would imagine they would be about the same, you can always serve any extra as a side if you make too much.

i've heard it done before, i've never tried it, but why not.

yes, same quantity. mmmmmh, i am sure they will be delicious....