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    Beef & Barley Stuffed Peppers


    Source of Recipe


    www.amethysts-recipes.com

    List of Ingredients




    3 large bell peppers halved and seeded
    1 pound lean ground beef
    1/3 cup sliced green onion
    1 cup cooked barley
    1 cup chunky salsa
    1/3 cup shredded carrot
    1/4 teaspoon ground cumin
    3/4 cup shredded Monterey Jack cheese

    Recipe



    In a large saucepan cook pepper halves in boiling, salted water for 5 minutes or until just tender.  Invert pepper halves on paper towels to drain.

    Preheat oven to 350°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

    In a large skillet, cook ground beef and onion until beef is browned.  Drain fat.  Stir in barley, salsa, carrot, and cumin, mixing well.  Add 1/2 cup shredded cheese, tossing to mix.  Spoon the mixture into pepper halves.  Place peppers in prepared baking pan; cover with aluminum foil.

    Bake for 20 minutes.  Sprinkle remaining cheese on top of the peppers.  Bake, uncovered, 5 to 10 minutes or until heated through.

 

 

 

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