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Beef And Barley Stuffed Peppers

Diabetic.Foodie's picture
  Sweet pepper 3 Large (Yellow/ Orange / Red / Green /Combination)
  Lean ground beef 1 Pound
  Sliced green onions 1⁄3 Cup (5.33 tbs)
  Cooked barley 1 Cup (16 tbs) (Regular / Quick Cooking)
  Bottled chunky salsa 1 Cup (16 tbs)
  Shredded carrot 1⁄3 Cup (5.33 tbs)
  Ground cumin 1⁄4 Teaspoon
  Shredded monterey jack cheese 3 Ounce (3/4 Cup)

Halve sweet peppers lengthwise; remove stems, seeds, and membranes.
In a large Dutch oven 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 a large skillet cook ground beef and green onions about 5 minutes or until 'meat is brown.
Drain fat.
Stir in barley, salsa, carrot, and cumin.
Stir in 1/2 cup of the cheese.
Spoon the meat mixture into pepper halves.
Place in a 3-quart rectangular baking dish.
Bake peppers, covered, in a 350° oven for .25 minutes.
Sprinkle with the remaining cheese.
Bake, uncovered, about 5 minutes more or until meat mixture is heated through and cheese is melted.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1458 Calories from Fat 549

% Daily Value*

Total Fat 62 g95.6%

Saturated Fat 29.3 g146.4%

Trans Fat 0 g

Cholesterol 335 mg111.7%

Sodium 2192.3 mg91.3%

Total Carbohydrates 97 g32.5%

Dietary Fiber 17.6 g70.3%

Sugars 31.8 g

Protein 122 g243.7%

Vitamin A 498.3% Vitamin C 889.6%

Calcium 88.1% Iron 80.3%

*Based on a 2000 Calorie diet

Beef And Barley Stuffed Peppers Recipe