Prep 20 mins
Cook 25 mins
A different type of stuffed pepper with a spicy/sweet combination of ingredients. Looks like I found the recipe in an article on budget-friendly meals. Pretty healthy, too.
- 4 medium green peppers, halved lengthwise, stem left attached, seeds and membranes removed
- 8 ounces ground chuck
- 1 teaspoon chili powder
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup quick-cooking barley
- 1 1⁄2 cups salsa (mild, medium or hot)
- 1 cup water
- 1⁄4 cup dark raisin
- Heat broiler. Arrange peppers, cut side down in a shallow baking pan and coat with nonstick cooking spray.
- Broil 3 to 4 inches from heat source 10 minutes, turning once until lightly charred. Set oven temperature to 375°F.
- Meanwhile, heat a large nonstick skillet over medium heat. Add ground beef, chili powder and cinnamon. Cook, breaking up chunks of meat, until no longer pink. Drain off any fat. Add remaining ingredients; bring to a boil, reduce heat, cover and simmer 10 to 12 minutes until barley is tender. Spoon into pepper halves.
- Loosely cover with foil and bake 20 to 25 minutes until peppers are tender.
Really liked the flavors in this. Roasting the peppers first mellows the flavor a bit, which was nice. Will probably add more chili powder next time; went a little light with hopes that my kids would eat it. I've got leftover filling, so I'll probably try to make a soup out of it somehow. Thanks for a great recipe!
This was good, healthy is right, and the kids loved it. I should have cooked the barley longer as it wasn't fast cooking, maybe put the mix in a crock pot for a few hours, and I think I might have been a bit stingy with the salsa, next time will add more so that it wouldn't dry out. I liked the sweet and spicy mix. Will definitely make this again, thanks. (Also in Aus, we don't have boilers, so I used the grill)