Beef And Barley Stuffed Peppers
|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.
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 350Â° 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.