Greek Inspired Peppers
Prep time
Cook time
Total time
A hearty, healthy weeknight meal that is perfect comfort on a cold winter evening.
Recipe type: Main Course
Serves: 8 Peppers
  • 8 Green Bell Peppers, Cored and Tops Removed
  • 1 8.5 Oz. Bag of Barley
  • 4 Cups Veggie Broth
  • 1 Tbsp Cooking Oil
  • 2 Cloves Garlic, Minced
  • 1 Medium Onion, Diced
  • 4 Oz. Fresh Baby Spinach
  • 1 Zucchini, Chopped
  • ½ Fresh Lemon, Juiced
  • 1 Tbsp Fresh Dill, Chopped
  • 1 Cup Grape Tomatoes, Halved
  • 1 Can Chickpeas, Rinsed and Drained
  • ¾ Cup Fresh Crumbled Feta plus additional for sprinkling
  • Salt and Pepper to Taste
  1. Preheat your oven to 350 degrees.
  2. Gently boil the barley in veggie broth until tender. Reserve ¼ cup of the broth.
  3. Heat up a large pot of water to a simmer. Add in your prepared peppers and let cook for 3-4 minutes.
  4. Remove and set aside.
  5. Heat up the oil in a large pan on medium heat.
  6. If you're adding chicken, Add that to the pan first and cook until no pink remains.
  7. Add in the garlic, onion, spinach and zucchini.
  8. Cook for about 3-4 minutes until tender.
  9. Remove the pan from the heat and add in the barley, lemon juice, dill, tomatoes, chickpeas, reserved broth and feta.
  10. Stir it all together and add salt and pepper to taste.
  11. Grab back your peppers and stuff to the top being sure to sprinkle each with additional feta.
  12. Place in the oven for 10 minutes until heated through.
Optional additions include one pound of cubed chicken and pepper tops if desired.
Recipe by Mommie Cooks! at