Beef And Barley Stuffed Peppers Recipe
Ingredients
| 3 large yellow, orange, red, and/or green sweet peppers | ||
| Lean ground beef | 1 pound | |
| Green onions | 1/3 Cup (16 tbs), sliced | |
| 1 cup cooked, regular or quick-cooking barley | ||
| 1 cup bottled chunky salsa | ||
| Shredded carrot | 1/3 Cup (16 tbs) | |
| Ground cumin | 1/4 Teaspoon | |
| Shredded monterey jack cheese | 3/4 Cup (16 tbs) | |
Directions
Halve sweet peppers lengthwise; remove stems, seeds, and membranes.
In a large Dutch oven 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 a large skillet cook ground beef and green onions about 5 minutes or until 'meat is brown.
Drain fat.
Stir in barley, salsa, carrot, and cumin.
Stir in 1/2 cup of the cheese.
Spoon the meat mixture into pepper halves.
Place in a 3-quart rectangular baking dish.
Bake peppers, covered, in a 350° oven for .25 minutes.
Sprinkle with the remaining cheese.
Bake, uncovered, about 5 minutes more or until meat mixture is heated through and cheese is melted.
In a large Dutch oven 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 a large skillet cook ground beef and green onions about 5 minutes or until 'meat is brown.
Drain fat.
Stir in barley, salsa, carrot, and cumin.
Stir in 1/2 cup of the cheese.
Spoon the meat mixture into pepper halves.
Place in a 3-quart rectangular baking dish.
Bake peppers, covered, in a 350° oven for .25 minutes.
Sprinkle with the remaining cheese.
Bake, uncovered, about 5 minutes more or until meat mixture is heated through and cheese is melted.
Chef
