Beef-And-Barley-Stuffed Bell Peppers |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Originally from Better Homes and Gardens, with slight changes in ingredients and methods. Stoplight peppers (a package of 1 each red, green and yellow pepper) make a pretty presentation. You can use pre-shredded 3-cheese blend (Monterey Jack, cheddar and Mozarella) instead of the Monterey Jack. Ingredients:
1 cup chicken broth |
3 large bell peppers, any color, halved lengthwise and seeded |
1 lb lean ground beef |
1/3 cup sliced green onion, including green part |
3 garlic cloves, minced |
1 cup cooked pearl barley |
1 cup chunky salsa |
1/2 cup shredded carrot |
1/4 teaspoon ground cumin |
salt and pepper |
1 cup shredded monterey jack cheese, divided |
Directions:
1. Preheat oven to 400°F.
2. Pour the chicken broth into a 9 x 13 inch baking dish and set aside.
3. In a large skillet, cook the ground beef, green onions and garlic until beef is browned; drain fat if desired.
4. Stir in barley, salsa, carrot and cumin; Add salt and pepper to taste and mix well; add 1/2 cup of the shredded cheese and combine with other ingredients.
5. Fill the pepper halves with the beef/barley mixture and place in the prepared baking dish.
6. Cover the baking dish tightly with aluminum foil and bake for one hour; Sprinkle the rest of the cheese over the peppers and bake for another 5 minutes or until the cheese is melted.
7. Serve with additional salsa and sour cream as topping.
8. *Note: you can pre-boil the pepper halves for 3 to 5 minutes in salted water and reduce the baking time to 20-25 minutes in a 350F oven.
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