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Prep Time: 65 Minutes Cook Time: 25 Minutes |
Ready In: 90 Minutes Servings: 6 |
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If you and your family like stuffed peppers, you're going to love this recipe. Instead of the usual rice, these fresh green peppers are filled with barley and a nice blend of seasonings, along with ground beef.National Barley Foods Council, Mary Sullivan, Spokane, Washington Ingredients:
1 can (14-1/2 ounces) diced tomatoes |
2/3 cup medium pearl barley |
1/2 teaspoon ground cumin |
6 medium green peppers |
1 medium onion, finely chopped |
2 garlic cloves, minced |
1 tablespoon olive oil |
1/2 pound ground beef |
3/4 teaspoon ground allspice |
1/4 cup minced fresh parsley |
3/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Drain tomatoes, reserving juice. Set the tomatoes aside. Add water to juice to measure 2 cups; place in a saucepan. Add barley and cumin; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender.
2. Meanwhile, cut tops off peppers; remove seeds. Place peppers in a Dutch oven and cover with water. Bring to a boil; boil for 3 minutes. Drain; rinse in cold water and set aside.
3. In a large skillet, saute onion and garlic in oil until tender. Add beef and allspice. Cook until meat is no longer pink; drain. Stir in the barley mixture, parsley, salt, pepper and tomatoes. Spoon into peppers.
4. Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25-30 minutes or until peppers are tender and the meat is heated through. Yield: 6 servings.
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