Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Mirepoix and Leftover Barley Stuffed Peppers
with green lettuce side salad

Active: 30 min Total: 55 min
Stuffed peppers are a classic dinner. Tonight's feature a mirepoix mix, leftover barley, and goat cheese for lots of textures and flavors.
Smarts: You can stuff peppers with anything! It's such a versatile dish. Just bake for 10 to 15 minutes!


Mirepoix and Leftover Barley Stuffed Peppers:
  • Garlic - 2 cloves , minced
  • Onions, small - 1 , diced
  • Celery - 2 stalks , diced
  • Carrots - 3 , peeled and diced
  • Bell peppers, any type (good for stuffing) - 4 , tops sliced off for easy stuffing
  • Cooking oil - 1 Tbsp
  • Leftover cooked barley - ~2 cups
  • Dried herbs (like basil, Italian seasoning, parsley, oregano) - 1 tsp
  • Crushed tomatoes - 1 1/2 cups
  • Walnuts, crushed - 1/2 cup
  • Goat cheese - 4 oz
Green Lettuce Side Salad:
  • Green lettuce - 1/2 head , chopped
  • Red wine vinegar - 1 1/2 Tbsp
  • Dijon mustard - 2 tsp
  • Maple syrup - 2 tsp
  • Cooking oil - 2 Tbsp


  1. Garlic / Onions / Celery / Carrots / Peppers - Prep as directed. (Can be done up to 3 days ahead)
  2. Green lettuce - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat oven to 375F (or 190C) degrees.
  2. Heat a skillet or saute pan over medium-high heat. Add cooking oil and then garlic, onions, celery, and carrots to heated oil with some salt and pepper. Saute for 6 to 8 minutes, until softened.
  3. Next fold in leftover barley, dried herbs, crushed tomatoes, and walnuts. Saute for 3 to 5 minutes. Remove from heat and mix in goat cheese.
  4. Brush the outside of the peppers with some cooking oil and then place pepper halves into a baking dish or onto a sheet pan. Sprinkle with salt and pepper and then divide filling into peppers.
  5. Transfer to oven, and roast for 10 to 12 minutes.
  6. While peppers are roasting, whisk vinegar, Dijon, maple syrup and cooking oil. Season to taste with salt and pepper.
  7. When peppers are done, toss vinaigrette with green lettuce and enjoy!



0 reviews