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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