Beef-and-Barley-Stuffed Peppers
Recipe from
Better Homes and Gardens
Try these quick-to-fix, spicy stuffed peppers for a hearty family-pleasing meal.
Servings:
Makes 6 servings.
Prep Time:
20 mins
Total Time:
45 mins
Ingredients
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3large yellow, orange, red, and/or green sweet peppers, halved lengthwise and seededsee savings
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1 lb.lean ground beefsee savings
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1/3 cupsliced green onionssee savings
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1 cupcooked barley (either regular or quick-cooking)see savings
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1 cupchunky salsasee savings
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1/3 cupshredded carrotsee savings
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1/4 tsp.ground cuminsee savings
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3/4 cupshredded Monterey Jack cheese (3 oz.)see savings
Directions
1.
In a large saucepan or pot cook pepper halves in a large amount of boiling, salted water for 3 to 5 minutes or just until tender. Invert pepper halves over paper towels to drain.
2.
In skillet cook ground beef and green onions about 5 minutes or until beef is brown. Drain off fat. Stir in barley, salsa, carrot, and cumin, mixing well. Add 1/2 cup of the shredded cheese, tossing to mix. Spoon the mixture into pepper halves. Place in a 13x9x2-inch baking pan.
3.
Bake, covered, in a 350 degree F. oven for 20 minutes. Sprinkle the remaining cheese over peppers. Bake, uncovered, for 5 to 10 minutes more or until filling is heated through and cheese is melted. Makes 6 servings.
Make ahead tip
Precook peppers as above. Drain, cool, cover and chill up to 24 hours.
Nutrition information
Calories 230, Total Fat 10 g, Cholesterol 62 mg, Sodium 364 mg, Carbohydrate 15 g, Fiber 5 g, Protein 19 g.
Percent Daily Values are based on a 2,000 calorie diet
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