Monday, January 23, 2012

Recipe: Beef-and-Barley-Stuffed Peppers

Beef-and-Barley-Stuffed Peppers

Beef-and-Barley-Stuffed Peppers

  • 3 large yellow, orange, red, and/or green sweet peppers, halved lengthwise and seeded
  • 1 lb. lean ground beef
  • 1/3 cup sliced green onions
  • 1 cup cooked barley (either regular or quick-cooking)
  • 1 cup chunky salsa
  • 1/3 cup shredded carrot
  • 1/4 tsp. ground cumin
  • 3/4 cup shredded Monterey Jack cheese (3 oz.)
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.
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.
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 Facts
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

Credit: Recipe is from

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