2 hours 10 minutes
– Chicken Broth – Pearl Barley – Olive Oil – Garlic – Ground Turkey – Bell Peppers – Sliced Cheese
– Onion – Canned Mushrooms – Tomato Puree – Scallions – Parsley Flakes – Salt & Pepper
While the barley is cooking, heat the olive oil in a large skillet. Cook garlic and onion until onions are translucent, then add turkey. Brown and drain. Refrigerate turkey until needed.
Cut each pepper in half vertically. Combine barley, browned turkey, mushrooms, tomato puree, scallions, parsley flakes, salt, and pepper.
Stuff each pepper half and top with a slice of cheese. Place in freezer containers, using wax paper or parchment to separate layers. See post for printable recipe, storage tips, and cooking instructions.