Prep 15 mins
Cook 1 hr 5 mins
I found this recipe on the Yahoo Health website. 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.
- 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
- Preheat oven to 400°F.
- Pour the chicken broth into a 9 x 13 inch baking dish and set aside.
- In a large skillet, cook the ground beef, green onions and garlic until beef is browned; drain fat if desired.
- 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.
- Fill the pepper halves with the beef/barley mixture and place in the prepared baking dish.
- 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.
- Serve with additional salsa and sour cream as topping.
- *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.