Skip to Content
Menu

Barley Casserole with Peas and Peppers

Betty Crocker Kitchens
Updated Apr 21, 2010
  • Pin
Try a healthy casserole with barley, peas and bell peppers. Slow cook this side dish to suit your schedule.

Barley Casserole with Peas and Peppers

  • Prep Time 10 min
  • Total 5 hr 25 min
  • Servings 9
  • Ingredients 10
  • Pin

Ingredients

  • 1 cup uncooked barley
  • 1/2 cup water
  • 2 tablespoons butter or margarine, melted
  • 3/4 teaspoon seasoned salt
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 1 medium onion, chopped (1/2 cup)
  • 1 can (14 ounces) chicken broth
  • 1 cup frozen green peas (from 1-pound bag)
  • 1/4 cup finely chopped drained roasted red bell peppers (from 7-ounce jar)

Instructions

  • Step 
    1
    Mix all ingredients except peas and bell peppers in 3 1/2- to 4-quart slow cooker.
  • Step 
    2
    Cover and cook on low heat setting 5 to 6 hours or until barley is tender.
  • Step 
    3
    Stir in peas and bell peppers. Cover and cook on high heat setting 15 to 20 minutes or until hot.

Nutrition

125 Calories
3g Total Fat
4g Protein
21g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
125
Calories from Fat
25
Total Fat
3g
Saturated Fat
2g
Cholesterol
5mg
Sodium
340mg
Total Carbohydrate
21g
Dietary Fiber
5g
Protein
4g
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Starch; 1 Vegetable;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section