Beef-And-Barley-Stuffed Bell Peppers

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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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