Stuffed Peppers Mexicano

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Stuffed Peppers Mexicano show you how to turn ordinary stuffed peppers into extraordinary stuffed peppers just by changing the flavoring of the filling. Mexican flavors abound in this dish, both in the filling and the sauce. And have you looked at the nutrition information yet? One pepper provides 20 grams of fiber! You may thank the barley for that. Once again, we recommend finding the hulled (the inedible portion removed), whole (not pearled which removes important nutrients and fiber) barley. We often buy Bob’s Red Mill Hull-Less, Whole Barley. You can also find organic varieties.

vegan Stuffed Peppers Mexicano plant based garden dish recipe

Stuffed Peppers Mexicano

By April 23, 2014


  • 5 medium - bell peppers; red, yellow, orange, or green
  • Filling
  • 1 1/2 cups - hulled, not pearled, barley
  • 6 cups - water
  • 1 medium - onion, diced
  • 1 8 oz pkg - mushrooms, cleaned and diced
  • 2 medium - celery stalks, diced
  • 2 cups - corn kernels, fresh or frozen
  • 1 Tbs - chili powder
  • 1 15 oz can - fire-roasted diced tomatoes
  • Sauce
  • 1 15 oz can - tomato sauce
  • 1/2 cup - water
  • 1 Tbs - chili powder
  • 1 tsp - cocoa powder
  • 1/2 tsp - maple syrup
  • 1/2 tsp - onion powder
  • 1/4 tsp - garlic powder


  1. Bring the barley and water to a boil. Cook, uncovered, for about 50 minutes until the barley is tender, but chewy. Add additional water as needed to keep the barley boiling in plenty of water. Drain and set aside.
  2. Preheat the oven to 375 °F. Line the bottom of a 9"x9" baking dish with parchment paper.
  3. To make the stuffing mixture, dry saute the onion, mushrooms, and celery, covered, for about 5 minutes. Stir in the barley, corn, chili powder, and tomatoes. Salt to taste.
  4. To fill the peppers, slice off a thin portion of the top of each pepper, remove the core, seeds, and white membranes from inside the pepper. Slice a very thin portion off the bottom of each pepper so that it stands up in the baking dish. Fill each pepper with the stuffing mixture. Bake for 50 minutes until the peppers are tender and easily pierced with a sharp knife.
  5. While the peppers are cooking, make the sauce by whisking together the sauce ingredients in a sauce pan and cooking over medium heat until hot - about 5 minutes.
  6. To serve, place a stuffed pepper on a plate, cut open, and drizzle some of the sauce on top.

Barley is a wonderfully chewy grain and is worth the time it takes to cook, in my humble opinion. If you cook and refrigerate it on the weekend, it will be ready to use on a busy week night.
Nutrition Information
Nutrition (per serving): 417 calories, 78% calories from carbohydrates, 15% calories from protein, 8% calories from fat, 20.6g fiber.

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