Sweet and Savory Stuffed Banana Peppers

Kim Biegacki


Trying hard to come up with new recipes for "Meatless Monday's" at our house.
Well, to me barley is a grain that is meaty in texture & very filling too. Plus, I love barley and mushrooms together. So, I thought let me try stuffing some peppers with a barley mixture.
Of course, my husband doesn't do "shrooms" so I made a 2nd version of the savory stuffed peppers. lol
I had some hot peppers too and I thought they would taste good with something sweet. Hence, the sweet filling.

Well, I know this is certainly not traditional but it is very tasty if you like barley and/or pineapple too.

Please know these measurements are all approximates. Please when making your filling taste and adjust to your liking.
Let me know what you think of my stuffed banana pepper creations.


★★★★★ 2 votes

makes 16 - 20 peppers
15 Min
40 Min


  • 3
    servings of barley cooked according to pkg
  • 1/2 medium
    onion, diced
  • 2
    bay leaves, dried
  • 2 Tbsp
    dried basil
  • 16 medium
    banana peppers and/or hot peppers, sliced and cleaned out

  • 1/2 pkg
    of cream cheese
  • 2 Tbsp
    pineapple, crushed and drained
  • 2 Tbsp
    coconut manna
  • 1 Tbsp
    cream of coconut
  • 2 tsp
    cinnamon blend mixture
  • 2 Tbsp
    pecans, chopped

  • ·
    add half of your barley in a bowl
  • 1/2 small
    can of sliced mushrooms, chopped
  • 2 Tbsp
    parmesan and romano cheese
  • 1 Tbsp
    cream cheese
  • 1/8 tsp
    garlic powder
  • ·
    dash of salt and pepper

  • ·
    add other half of barley in a bowl
  • 4 Tbsp
    mexican blend shredded cheese
  • 3 Tbsp
    chopped roasted red peppers
  • 1/8 tsp
  • ·
    dash of salt and pepper

  • ·
    sweet a spinkle of cinnamon and extra pineapple on top if desired
  • ·
    for savory 1 tbsp of sour cream and dash of pepper

How to Make Sweet and Savory Stuffed Banana Peppers


  1. Saute your onions and set aside.
    Prepare your barley as directed and add your bay leaves while cooking barley and then remove when cooked. Add your 3 tbsp. of butter, sauted onions and dried basil.

    These are ingredients for the sweet stuffed peppers.
  2. Prepare you sweet ingredients; mix together all ingredients. Make sure that doesn't have too much liquid. If so, add more cream cheese or coconut manna. Now stuff your hot peppers and/or sweet banana peppers.
  3. Prepare your savory ingredients No. 1; mix your barley, mushrooms, parmesan, romano, and cream cheese. Also add your salt, pepper and garlic.
  4. Prepare your savory ingredients No. 2; mix your barley, cheese, roasted reds, cumin, salt and pepper. Now stuff your peppers.
  5. Cook for 350 for 40 to 45 minutes. Check on them at 30 minutes.
  6. Add garnish if desired. This is one sweet and one savory with the mushrooms.
  7. Upclose of the sweet stuffed hot peppers with garnish of cinnamon.
  8. Upclose of savory with Mexican cheese blend and spices.
  9. So, I had leftovers and the next morning I was trying to think what to do with them. Well, I sauteed some diced potatoes added a stuffed pepper and got that all nice and hot then added 2 eggs, cream and adobo sauce blended together and combined. Wow, what an amazing omelet. Barley stuffed pepper & potato omelet. I was so glad it worked and was super yummy too.

    Oh, added a little Frank's Hot sauce and sour cream on top.

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