Try this quick-to-fix, spicy stuffed pepper for a hearty family-pleasing meal.
Ingredients
| Qty. |
Measurement |
Description |
| 3 |
|
large yellow, orange, red, and/or green sweet peppers, halved lengthwise and seeded |
| 1 |
lb. |
lean ground beef |
| 1/3 |
cup |
sliced green onions |
| 1 |
cup |
cooked barley (either regular or quick-cooking) |
| 1 |
cup |
chunky salsa |
| 1/3 |
cup |
shredded carrot |
| 1/4 |
tsp. |
ground cumin |
| 3/4 |
cup |
shredded Monterey Jack cheese (3 oz.) |
More from Better Homes and Gardens
Preparation Bake: 25 min., Prep: 20 min.
- In a large saucepan or pot cook pepper halves in a large amount of boiling, salted water for 3 to 5 minutes or just until tender. Invert pepper halves over paper towels to drain.
- In skillet cook ground beef and green onions about 5 minutes or until beef is brown. Drain off fat. Stir in barley, salsa, carrot, and cumin, mixing well. Add 1/2 cup of the shredded cheese, tossing to mix. Spoon the mixture into pepper halves. Place in a 13x9x2-inch baking pan.
- Bake, covered, in a 350 degree F. oven for 20 minutes. Sprinkle the remaining cheese over peppers. Bake, uncovered, for 5 to 10 minutes more or until filling is heated through and cheese is melted. Makes 6 servings.
- Make ahead tip: Precook peppers as above. Drain, cool, cover and chill up to 24 hours.
Nutritional Analysis
| Per Serving |
Amount |
|
calories
|
230 |
|
total fat
|
10g |
|
cholesterol
|
62mg |
|
sodium
|
364mg |
|
carbohydrate
|
15g |
|
fiber
|
5g |
|
protein
|
19g |
